Recipes > Meat > Forcemeat > Quenelle Forcemeat

Quenelle Forcemeat


  • 1 cupful of meat-pulp
  • 1/2 cupful of panada
  • 1/4 cupful of butter
  • yolks of 3 eggs
  • salt
  • pepper
  • dash of nutmeg
  • 1 cupful of cream


To the meat-pulp, after it is rubbed through the sieve, add the panada, butter, yolks, salt, pepper, and nutmeg. Stir well together and pass again through the sieve. Place on ice and add slowly the cream. Try by poaching a small piece to see if it is of the right consistency. A good white sauce or tomato puree may be substituted for the cream in some cases. This forcemeat is used the same as cream forcemeat.


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The Century Cook Book (1901).

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