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Quenelle Force-Meats, Force-Meats For Gratins. Part 2 |
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Free Books / Cooking / The Modern Cook / | |
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Quenelle Force-Meats, Force-Meats For Gratins. Part 2 |
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This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Take of panada and prepared udder, or fresh butter, half a pound of each, to these add ten ounces of prepared fillets of chicken, as directed above, and pound all three together in a mortar; when they are well mixed, add salt, and as much grated nutmeg as will cover a sixpence, a little pepper, and one egg; pound the whole together till thoroughly mixed, then add another whole egg and two yelks, and a tablespoonful of Bechamel or Supreme sauce. Pound the whole thoroughly and quickly, and after having taken the force-meat out of the mortar and put it into a kitchen basin; keep it in a cool place until wanted for use.
Previously to taking the quenelle up out of the mortar, its consistency should be thus ascertained. Take a piece of the force-meat the size of a large nut, roll it with a little flour into the form of a round ball, put it into a small stewpan half full of boiling water; place it by the side of the fire to simmer for three minutes, after which take it out and cut it in halves; taste it in order to ascertain if it be correctly seasoned, and see, that when cut asunder, the inner part presents a smooth, light, compact surface.
The process for making these is precisely similar to the foregoing, substituting, of course, the respective sort of game required, for fowl It requires, however, the addition of a tablespoonful of strong essence of game and mushrooms, and a little Allemande sauce; which not only imparts a richer flavor to the quenelle, but also renders it smoother.
Take the fillets of such a number of small birds (as quails, snipes, larks, plovers, and dottrel) as are likely to weigh about three-quarters of a pound. Prepare them just as directed in the process for making quenelle of fowl - adding a little glaze made from their carcasses, and reduced with a small quantity of Allemande sauce.
Fillet four large whitings, after having previously skinned them; pound them in a mortar, and force the produce through a wire-sieve with a wooden spoon. To this substance add equal proportions of bread panada and fresh butter; pound these effectually, so as to mix them well together; add two whole eggs, and the yelks of two others gradually; season with pepper, salt, and grated nutmeg. Mix well by pounding the quenelle vigorously, and then take it up into a basin for use as required.
Quenelle of every sort of delicate fish is prepared in a similar manner to the above.
Take the meat of two or more hen lobsters, cut this into thin slices, and pound it thoroughly with two ounces of fresh butter; force it through a wire sieve with a wooden spoon, and add two-thirds of its quantity of panada, and a similar proportion of fresh butter. Pound these well together, adding, by intervals, three whole eggs and a spoonful of Allemande sauce, a little cayenne pepper, salt, and grated nutmeg ; mix well together by pounding, and then take the quenelle up into a basin for use.
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