No. 226 — Beef or Veal Quenelle
Complete English translation of Molokhovets recipe No. 226 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Finely chop ¾ Russian pound of boneless beef or veal. Fry half a finely chopped onion in butter and combine with the meat.
Add salt, one egg, one-quarter of a French bread roll soaked and squeezed dry, ordinary pepper, allspice, nutmeg and one spoonful of butter or thick sour cream.
Pound everything and rub through a sieve. Roll into a long thin sausage shape, wrap in a clean cloth and tie with thread. Cook in salted water, let cool and cut into thin slices. Add the slices to broth and serve.
For further details refer to the book's preceding note on preparing quenelles.
To provide
¾ Russian pound of beef or veal ½ onion and 1 egg ¼ five-kopeck French bread roll | 1 spoonful of butter or thick sour cream 2 grains each of ordinary pepper and allspice Nutmeg and salt |