20 Quenelles made from duck forcemeat moulded with dessert spoons, placed on a buttered tray and slightly flattened. Poach them, arrange in a small earthenware dish, sprinkle with grated Parmesan and a little chicken glaze and gratinate. These Quenelles are served from the dish as an accompaniment to the Consommé.
© 1903 All rights reserved. Published by Taylor and Francis.