Name: Dishing the Quenelles
Ingredients: ½ pound quenelle meat; water; 1 pint jardiniere roots; 4 quarts water; ½ teaspoon coarse sea salt

Dishing the Quenelles

Ingredients

Directions

Prepare two borders on your entrée dishes for the quenelles.
Use an iron tablespoon to create a half-circle in the middle of the border to hold the quenelles.
Dry the borders or place them in the oven until firm.
Boil the jardiniere roots in 1 pint of water for a couple of minutes, then strain and add to the gravy soup.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.