No. 3. Egg Quenelles. White of egg quenelles

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)
Instructions (4)
  1. Take the white of a raw egg and whip it
  2. add a tablespoonful of cream, a grain of salt, and a pinch of grated Parmesan
  3. steam in a little mould and cut up when cold
  4. treat yolk of egg in the same way
Original Text
Quenelles. No. 3. Egg Quenelles. White of egg quenelles go well in clear soup with those made of yolk of egg. Take the white of a raw egg and whip it; add a tablespoonful of cream, a grain of salt, and a pinch of grated Parmesan; steam in a little mould and cut up when cold; treat yolk of egg in the same way. The two colours, white and yellow, look well in clear soup.
Notes
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