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Brazilian Quenelles

A historical recipe from Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver).

A historical recipe

Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver). Project Gutenberg eBook #11067.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver). Digitised by Project Gutenberg, eBook #11067 (https://www.gutenberg.org/ebooks/11067). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Brazil. Associated with Brazil by a demonym leading its title: Brazilian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Add another two tablespoonfuls bread crumbs, and leave out the potato;
  2. use three eggs, but beat yolks and whites together.
  3. Butter one large or a number of small moulds, fill with the mixture, and steam gently for 20 to 40 minutes, according to size;
  4. turn out, and serve, if large, with slices of tomatoes baked or fried, arranged round.
  5. If small ones, have tomatoes piled up in centre and quenelles placed round.
  6. A number of other savouries, in which nuts form a part, can be made by substituting grated walnuts, Brazil nuts, almonds, almond meal, Barcelonas, &c., for peas, beans, lentils, &c., in the previous recipes.
  7. As they are highly nutritive and concentrated, they must be used sparingly, however, along with plenty of bread crumbs, rice, and the like.
  8. There is no need to detail these, but I will give one to show what I mean.