No. 227 — Chicken or Turkey Quenelles with Cream
Complete English translation of Molokhovets recipe No. 227 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Remove all the flesh from a cleaned chicken, reserving the bones for broth. Cut into pieces and pass twice through a meat grinder, then pound in a mortar with about two spoonfuls of the thickest cream. Rub through a sieve.
Only then add salt, place on ice and beat thoroughly with a spatula while gradually adding more thick cream, for no more than ½ glass of cream altogether.
Drop one trial quenelle into boiling water. If it is too firm, add cream. If the mixture is too thin, mix a spoonful of butter with a spoonful of flour, dilute with no more than ⅓ glass of water, bring to the boil and beat smooth. Cool slightly and add just enough to the forcemeat.
Test another quenelle in boiling water, then proceed according to the general note on quenelles.
To provide
Flesh of 1 chicken or ½ turkey About ½ glass of thick cream | Salt and cayenne pepper |