Potage Napolitain

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No. 1. Soups
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (3)

some good game stock
some tiny quenelles made of scraps of game meat ↝ Game meat, deer, raw [Lamb, Veal, and Game Products]
some little rounds of breadcrumb, soaked in the stock fat and dried till crisp and golden brown in the oven ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (3)

Prepare some good game stock, clarifying it in the usual way, or only straining it.
Add to it some tiny quenelles made of scraps of game meat.
Add some little rounds of breadcrumb, soaked in the stock fat and dried till crisp and golden brown in the oven.

Original Text · last edited 4 days ago

Potage Napolitain.—Prepare some good game
stock, clarifying it in the usual way, or only straining
it; then add to it some tiny quenelles made of scraps
of game meat and some little rounds of breadcrumb,
soaked in the stock fat and dried till crisp and
golden brown in the oven.

Notes

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