Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Quenelles
  Chicken Force-meat II Boiled Haddock  
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Quenelles

Quenelles are made from any kind of force-meat, shaped in small balls or between tablespoons, making an oval, or by forcing mixture through pastry bag on buttered paper. They are cooked in boiling salted water or stock, and are served as garnish to soups or other dishes; when served with sauce, they are an entrée.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Force-meat II Boiled Haddock  
 
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