No. 8. Turin Quenelles. "Agnoletti."

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 5 min Total: 5 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

for the quenelles

a 1 teaspoonful of quenelle mixture

for the paste

paste of flour and water ↝ Flour, 00 [Cereal Grains and Pasta]
paste of flour and water ↝ Water, tap [Tap water]

for serving

hot soup tureen ↝ Soup, mulligatawany [Soups, broth-based]
first stock

recipe reference

See also under Ravioli, No. 2.

Instructions (3)

For each, a 1 teaspoonful of quenelle mixture put in a paste of flour and water rolled very thin; cut in rounds rather larger than a shilling and joined like croquettes.
Boil them 5 minutes in boiling water.
Put at once into the hot soup tureen, and pour first stock over them.

Original Text

Quenelles. No. 8. Turin Quenelles. "Agnoletti."
For each, a 1 teaspoonful of quenelle mixture put in a paste of flour and water rolled very thin; cut in rounds rather larger than a shilling and joined like croquettes. Boil them 5 minutes in boiling water.
Put at once into the hot soup tureen, and pour first stock over them.
See also under Ravioli, No. 2.

Notes

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