Whiting Quenelles. No. 1.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

very slightly scalded fish ↝ Fish, raw [Fish]
1/2 lb. of suet shred very fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
2 ozs. of stale bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1 egg well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
good second stock
twice as many small best native oysters as you mean to have quenelles ↝ Oysters, raw [Shellfish]
mace ↝ Spices, mace, ground [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
cold cooked fillets of sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]

Instructions (13)

Pound very slightly scalded fish. Pound also 1/2 lb. of suet shred very fine, and 2 ozs. of stale bread-crumbs, and 1 egg well beaten.
Mix the pounded fish with the suet, crumbs, &c.
Have 2 silver tablespoons.
Fill one of the spoons with the fish forcemeat.
Dip the other spoon into boiling water.
With it remove the forcemeat from the first tablespoon and slip it from spoon No. 2 into a buttered sauté pan.
Proceed thus till you have as many quenelles as you require.
Cover with good second stock.
Poach about 10 minutes till they are firm, and arrange in circle.
Have ready twice as many small best native oysters as you mean to have quenelles.
Divide each oyster into half, having previously scalded them and removed the “beards” and hard parts.
Serve these oysters in the centre of the quenelles as an oyster sauce made rather more spiced than usual with mace, salt, and pepper.

Alternative Preparation

Or you may have the whiting quenelle mixture as a pudding in a hollow mould with the oyster sauce in the centre, having previously ornamented the mould with cold cooked fillets of sole.

Original Text

Whiting Quenelles. No. 1.
Pound very slightly scalded fish, pound also ½ lb. of suet shred very fine, and 2 ozs. of stale bread-crumbs, and 1 egg well beaten.
Mix the pounded fish with the suet, crumbs, &c., have 2 silver tablespoons, fill one of the spoons with the fish forcemeat, dip the other spoon into boiling water, with it remove the forcemeat from the first tablespoon and slip it from spoon No. 2 into a buttered sauté pan; proceed thus till you have as many quenelles as you require; cover with good second stock, poach about 10 minutes till they are firm, and arrange in circle.
Have ready twice as many small best native oysters as you mean to have quenelles; divide each oyster into half, having previously scalded them and removed the “beards” and hard parts. Serve these oysters in the centre of the quenelles as an oyster sauce made rather more spiced than usual with mace, salt, and pepper.
Or you may have the whiting quenelle mixture as a pudding in a hollow mould with the oyster sauce in the centre, having previously ornamented the mould with cold cooked fillets of sole. “Oyster Quenelles” are similar to this recipe, but in them chopped-up oysters are mixed with the pounded whiting before making the quenelles, and a separate Oyster Sauce is also added.

Notes

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