Recipes > Meat > Quenelles



These are quenelle forcemeat formed into small balls, the balls rolled in flour and poached, then used in salpicon; or, with two tablespoons, the forcemeat may be molded into egg-shaped pieces, poached in hot salted (not boiling) water, and ranged on a socle; or they may be placed on a dish in a circle. The two latter forms of quenelles are served with a sauce as an entree. Fish quenelles with tomato sauce make a very good dish. Large quenelles for decorating dishes may be made by molding the forcemeat into fancy shapes with a knife on buttered white paper (the paper will become detached while they are poaching). The quenelles may be ornamented with truffles or tongue, using white of egg to make the decoration adhere. Use salted water for poaching them, and do not let it boil.


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The Century Cook Book (1901).

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