Beef 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 (8)
Instructions (9)
  1. Pound 1 lb. beef with 1 oz. fresh butter, pepper, salt and nutmeg.
  2. Pass the mixture through a wire sieve.
  3. Add a tablespoonful of rich thick cream. If the cream is poor, whip it.
  4. Add 1 minced truffle now, not sooner.
  5. Take 2 teaspoons. Use one to shape the forcemeat into quenelles and the other to remove them.
  6. Place the shaped quenelles in a buttered sauté pan.
  7. When all quenelles are shaped and in the pan, carefully pour in 1/4 teacupful of boiling second stock.
  8. Cover with buttered paper.
  9. Poach in the oven for 5 to 10 minutes.
Original Text
Beef Quenelles. (See look well in centre of Spinach Fritters, see Vegetables.) 1 lb. beef pounded with 1 oz. fresh butter, pepper, salt and nutmeg; passed through a wire sieve, add a tablespoonful of rich thick cream—if it is poor cream you must whip it, 1 truffle minced might also be added now, not sooner. Take 2 teaspoons and with a palette knife, shape the forcemeat in onespoon and with the other take it out and place in a buttered sauté pan. When all the quenelles are shaped and in pour ¼ a teacupful boiling second stock with care. Cover with buttered paper, and poach from 5 to 10 minutes in oven.
Notes
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