Quenelles. No. 4. Mrs. Pettit's Quenelles for Clear Soup.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 7 min Total: 7 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Melt 2 ozs. fresh butter in a stewpan, skim it well, add 2 tablespoonfuls of flour and work till stiff, but not brown, over the stove with a wooden spoon.
  2. Add 1 pt. of cream, cold, and 2 ozs. of grated Parmesan, the yolks of 4 eggs, one at a time, and a little chopped parsley and white pepper, or "mignonette pepper."
  3. Have the lid of a stewpan buttered; press the mixture through a paper funnel on it in bits about the size of large peas.
  4. In cooking they should swell to twice that size.
  5. Have about a breakfastcupful of stock ready boiling in a clean stewpan and slip the quenelles gently into it off the buttered lid.
  6. They will cook in this stock in 7 minutes.
  7. Take care they do no taste raw.
  8. Drain on a sieve and put into the empty tureen, pouring the soup over.
Original Text
Quenelles. No. 4. Mrs. Pettit's Quenelles for Clear Soup. Melt 2 ozs. fresh butter in a stewpan, skim it well, add 2 tablespoonfuls of flour and work till stiff, but not brown, over the stove with a wooden spoon. Add 1 pt. of cream, cold, and 2 ozs. of grated Parmesan, the yolks of 4 eggs, one at a time, and a little chopped parsley and white pepper, or "mignonette pepper." Have the lid of a stewpan buttered; press the mixture through a paper funnel on it in bits about the size of large peas. In cooking they should swell to twice that size. Have about a breakfastcupful of stock ready boiling in a clean stewpan and slip the quenelles gently into it off the buttered lid. They will cook in this stock in 7 minutes. Take care they do no taste raw. Drain on a sieve and put into the empty tureen, pouring the soup over.
Notes
—