Name: Consomme Aux Quenelles
Ingredients: 1 bright, clear bouillon; quenelles (made from game, chicken, rabbit, or veal); stock or water for poaching; coarse sea salt (formerly 'bay salt')

Consomme Aux Quenelles

Ingredients

1 bright, clear bouillon
quenelles (made from game, chicken, rabbit, or veal)
stock or water for poaching
coarse sea salt (formerly 'bay salt')

Directions

Make a bright, clear bouillon according to the directions provided.
Form olive-shaped quenelles using two teaspoons.
Poach the quenelles in stock or water until cooked, then drain.
Add the quenelles to the soup just 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.