494 Quenelles for Soups

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

These Quenelles are prepared from any of the forcemeats previously given in this section and are laid on a buttered tray and, where possible, poached at the last moment. They may be moulded with small spoons or piped into various shapes.

The size and shapes of Quenelles are indicated in each separate recipe as are the additions which are necessary in the preparation of these forcemeats, notably that of chicken. Allow at least 15 Quenelles per 1 litre ( pt or U.S. cups) Consommé.