Quenelles for Turtle Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic French-inspired stuffing or forcemeat made with a blend of veal fillet, beef suet and paanda bound with eggs that are dropped by the tesapoon into boiling water and were traditionally used for turtle and mock turtle soups. The full recipe is presented here and I hope you enjoy this classic British version of: Quenelles for Turtle Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FORCEMEAT, or QUENELLES, FOR TURTLE SOUP.
(See No. 189.)
423. SOYER'S RECIPE FOR FORCEMEATS.—Take a pound and a half of lean veal from the fillet, and cut it in long thin slices; scrape with a knife till nothing but the fibre remains; put it in a mortar, pound it 10 minutes, or until in a purée; pass it through a wire sieve (use the remainder in stock); then take 1 pound of good fresh beef suet, which skin, shred, and chop very fine; put it in a mortar and pound it; then add 6 oz. of paanda (that is, bread soaked in milk and boiled till nearly dry) with the suet; pound them well together, and add the veal; season with a teaspoonful of salt, a quarter one of pepper, half that of nutmeg; work all well together; then add four eggs by degrees, continually pounding the contents of the mortar. When well mixed, take a small piece in a spoon, and poach it in some boiling water; and if it is delicate, firm, and of a good flavour, it is ready for use.
Modern Redaction
Ingredients:
675g lean veal (fillet is best)
450g beef suet, shredded and finely chopped
180g paanda
1 tsp salt
1/4 tsp freshly-ground black pepper
1/8 tsp freshly-grated nutmeg
4 eggs, beaten
Method:
Slice the veal into thin pieces and remove any fat and sinew. Place in a blender, add very little water and render to a puree. Pass this puree through a fine-meshed sieve (use any remaining solids to make stock) then set the sieved part aside.
Pound the suet in a large mortar then work in the paanda and pound well together. Now add the veal and seasonings then work the mixture together. Add the beaten eggs, a little at a time, working thoroughly together.
Bring a pan of water to a boil, add the forcemeat, a small spoonful at a time, and cook for about 4 minutes, or until firm and delicate. Use as a starter or as a garnishes for soups and stews. Originally this was used for turtle soups, but works well in chicken soups and veal soups.
