Quenelles for Garnishing Soup
Ingredients
Directions
Prepare the beef
Chop the beef very fine, removing all skin and fat.
Simmer
Put the beef in a stewpan with the stock and the same vegetables used for flavoring.
Stir with a wooden spoon until the stock boils.
Reduce heat and let it simmer for about 30 minutes.
Strain the mixture twice through a fine cloth.
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.
Explore the science
What each ingredient does
- Fresh lean beef
- Provides the protein that gives the quenelles body and a meaty flavor.
- Stock
- Supplies the liquid that carries flavor through the beef and the simmer.
The step that matters
Removing all skin and fat. Fat and connective tissue left in the beef can make the mixture greasy and uneven in texture, so the meat should be cleaned thoroughly before chopping.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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