Quenelles D’huîtres a la Reine
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw meat or fish. Check current food-safety guidance before following this.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "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.
- Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.
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Ingredients
- four oz. of chicken fillets
- six raw oysters
- two cold poached oysters
Method
- With four oz.
- of chicken fillets and six raw oysters, prepare a mousseline forcemeat in accordance with the directions given under No.
- 195.
- Mould this forcemeat, by means of a tablespoon, into large quenelles, in the centre of which lay two cold poached oysters.
- Poach these quenelles after the manner of ordinary mousselines.
- This done, drain them on a piece of linen;
- arrange them in a circle on a round dish, and cover them with highly-seasoned Suprême sauce.
- Decorate each quenelle with a fine slice of truffle, and garnish the middle of the dish with some asparagus-tops, cohered with butter.
- This excellent fish is very little known, and, consequently, rarely sought after in England.
- The large specimens are served, boiled, with the same kind of sauce as for turbot.
- The smaller ones are chiefly served à la Meunière or fried.