Creole Forcemeat

Quenelles a la Creole

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • Calf’s Liver
  • A Slice of Pork Fat
  • An Onion
  • 2 Sprigs Each of Thyme and Parsley
  • A Bay Leaf
  • ½ Teaspoonful of Grated Nutmeg
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste


Take calf’s liver and pork fat, in the proportions of two-thirds liver and one-third fat. Grind both together very, very fine. Then mince an onion, and two sprigs each of thyme and parsley and one bay leaf, and mix with the ground meat; add a half teaspoonful of grated nutmeg and salt and pepper to taste. Mix well. Put one tablespoonful of hot butter in a frying pan and throw in the chopped meat. Let all blend well together for about two minutes, stirring all the time. Take the mixture off, and, when it cools, form into little Balls about the size and shape of a pecan. Roll these in flour and then parboil in boiling water that has been well seasoned with pepper and salt. The Balls then become Quenelles, and are used as a garnish for meats, etc. Place around the meat and pour the sauce over and serve hot. These are genuine Quenelles.