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494 Quenelles for Soups
- Difficulty
Easy
Published 1903
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
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