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To Poach Quenelles, Small Timbales and Mousselines

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Poach Quenelles, Small Timbales and Mousselines

Oven, in the book's wordsA slack oven

Ingredients

Directions

  1. Pour nearly boiling water into a sautoire beside the quenelles.

  2. Set the sautoire on the fire to bring the liquid to a boil.

  3. Once boiling, cover the sautoire and move it to the side of the range so the water only quivers.

  4. Remove the quenelles with a skimmer as soon as they are firm, about 10 to 15 minutes.

  5. Dry the quenelles on a cloth before serving.

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.

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