Quenelle of Fowl

Name: Quenelle of Fowl
Cuisine: Scottish
Ingredients: chicken; fresh butter; nutmeg; salt; egg; pepper; suprême sauce; béchamel sauce; water; flour

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Method

Take of panada and prepared udder, or fresh butter, half a pound of each, to these add ten ounces of prepared fillets of