Forcemeat Balls, for Sauces

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Forcemeat base
Seasoning
Binding
For coating balls
Instructions (18)
  1. Soak the crumb of two penny rolls in milk for about half an hour.
  2. Take out the bread crumb and squeeze out the milk.
  3. Put the bread into a stewpan with a little white sauce (made of veal jelly, a little butter, flour, and cream, seasoned), a spoonful of beef or mutton jelly, and some parsley, shalots, and thyme, minced very fine.
  4. Stew these herbs in a little butter to take off their rawness.
  5. Set them to reduce the panada of bread and milk, keeping it constantly stirring with a wooden spoon.
  6. When the panada begins to get dry in the pan, which prevents its sticking, continue stirring.
  7. When quite firm, take it from the fire.
  8. Mix in the yolks of two eggs.
  9. Let it cool; it cannot be used warm.
  10. When cold, roll it into small balls.
  11. Pound the whole mixture as large as possible in a mortar for delicacy.
  12. Break two eggs and pound them likewise.
  13. Season with a pinch of cayenne pepper, salt, and spices in powder.
  14. When the whole is well mixed together, try a small bit by rolling it with a little flour, then putting it into boiling water with a little salt.
  15. If it should not be firm enough, add another egg, without beating the white.
  16. When the whole is mixed once more, rub it through a sieve.
  17. Roll it into balls.
  18. Serve up hot in sauces.
Original Text
Forcemeat Balls, for Sauces. To make forcemeat balls for soups, without grease, commonly called quenelles, soak the crumb of two penny rolls in milk for about half an hour; take it out, and squeeze out the milk; put the bread into a stewpan, with a little white sauce, made of veal jelly, a little butter, flour, and cream, seasoned, a spoonful of beef or mutton jelly, some parsley, shalots, and thyme, minced very fine. Stew these herbs in a little butter, to take off their rawness. Set them to reduce the panada of bread and milk, which you must keep constantly stirring with a wooden spoon, when the panada begins to get dry in the pan, which prevents its sticking; when quite firm, take it from the[197] fire, and mix with it the yolks of two eggs. Let it cool, and use when wanted. This panada must always be prepared beforehand, in order to have it cold, for it cannot be used warm; when cold, roll it into balls, but let them be small; pound the whole as large as possible in a mortar, for the more they are pounded the more delicate they are. Then break two eggs, and pound them likewise; season with a pinch of cayenne pepper, salt, and spices, in powder. When the whole is well mixed together, try a small bit, rolling it with a little flour, then putting it into boiling water with a little salt; if it should not be firm enough, add another egg, without beating the white. When the whole is mixed once more, rub it through a sieve, roll it into balls, and serve up hot in sauces.
Notes
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