3296 Quenelles de Volaille à l’Ecarlate

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix 100 g ( oz) each of chopped truffle and chopped and squeezed raw mushrooms together with 1 kg (2¼ lb) chicken Mousseline forcemeat.

Mould into flat round pieces 5 cm (⅖ in) in diameter and 1 cm (⅖ in) thick. Poach, drain, dry the Quenelles and allow them to cool slightly; coat both sides with thick Velouté and stick on each one a thin round of salt ox tongue of the same size.

Flour, egg and breadcrumb and deep fry in clarified butter; arrange on a serviette garnished with fried parsley and serve accompanied with a Velouté containing a Julienne of very red ox tongue.