No. 228 — Chicken or Turkey Quenelles, Another Method
Complete English translation of Molokhovets recipe No. 228 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Finely chop the flesh of one lean chicken or turkey, or pass it through a meat grinder, and pound in a mortar.
Add two eggs, ⅛ Russian pound of ordinary butter or crayfish butter, two or three spoonfuls of cream, and half a French roll soaked in broth or milk and squeezed out. Crushed rusks may be substituted for the bread roll.
Make a mixture firm enough to roll into a sausage-shaped quenelle, then cook and serve as described in the general note. Use the remaining chicken bones for soup No. 19.
To provide
1 chicken, ⅛ Russian pound of butter ½ French roll or crushed rusks (the original quantity is abbreviated) | 2 eggs and 2–3 spoonfuls of cream Nutmeg and greens |