Consommé Aux Quenelles
Ingredients
Directions
Make a bright, clear consommé according to the directions provided in the cookbook.
Add dried basil with the vegetables for flavor.
Finish the consommé with Marsala.
Pound the prawns until well ground to make the quenelles.
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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