Quenelles. No. 5.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

1 lb. of scraped meat (udder or veal), but if you cannot get udder use bacon, the fat, only, but then you must use less of it, as the flavour is less mellow and less delicate, and if bacon is used less butter also is required. ↝ Pheasant, raw, meat only [Poultry Products]
a third of the weight of panada
See Veal Quenelles, Nos. 2 and 3, under Meat—Veal, and footnote to those recipes. ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
See Veal Quenelles, Nos. 2 and 3, under Meat—Veal, and footnote to those recipes. ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (2)

Put all through a sieve.
Add to this a third of the weight of panada, and the same [quantity of meat].

Original Text

Quenelles.* No. 5. (Mrs. Wellington. 1880.)
1 lb. of scraped meat (udder or veal), but if you cannot get udder use bacon, the fat, only, but then you must use less of it, as the flavour is less mellow and less delicate, and if bacon is used less butter also is required. Put ail through a sieve, add to this a third of the weight of panada, and the same
* See Veal Quenelles, Nos. 2 and 3, under Meat—Veal, and footnote to those recipes.

Notes

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