Recipes For Cooking Quenelle Forcemeat

Shells Of Chicken Forcemeat With Quenelles

Quenelle Forcemeat Recipe (Mallock)

8 oz. (1 cup) of meat or fish purée. 1 egg. 4 oz. (1/2 cup) of flour panada. 1 tablespoonful of cream. 1 oz. (2 level tablespoonfuls) of butter. Salt and pepper.

The puree is measured after pounding and sifting; add the panada and continue pounding, adding, meanwhile, the other ingredients. This gives a very firm forcemeat

Quenelle Forcemeat Recipe, No. 2 (Delicate)

1 cup of raw meat or fish puree. 1/3 cup of butter. 1/2 cup of panada (flour or bread). The whites of 3 eggs or the yolks of 3 eggs. 1 cup of cream whipped. Salt and pepper.

Prepare in the same manner as above, pressing through the sieve a second time before adding the cream.