Quenelle Forcemeat of Veal is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic stuffing or forcemeat made from veal, butter and bread panada bound with eggs and white sauce which can either be poached as quenelles or uses to stuff other meats and dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Quenelle Forcemeat of Veal.
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This is a classic recipe for a Victorian version of Quenelle Forcemeat of Veal that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 185.—QUENELLE FORCEMEAT OF VEAL.
Take one pound of lean white veal cut from the leg, or chump end; scrape it with a knife; pound and rub it through a wire sieve on to a plate. Next, place in a mortar, twelve ounces of the veal prepared as indicated above, six ounces of fresh butter, and eight ounces of panada, No. 184; pound these well together; mix in gradually three whole eggs, two tablespoonfuls of good white sauce, and the yolks of two others; season with nutmeg, pepper and salt; and when the forcemeat has been thoroughly mixed by pounding it into a smooth compact body, take it out of the mortar into a basin, and keep it on the ice, or in a cool place until required for use as hereinafter directed.
Note.—All kinds of quenelle forcemeats are to be prepared according to the foregoing instructions, using for the different varieties the fillets of fowls, pheasants, grouse, partridges, hares, rabbits &c.: all, or any of these are of course first to undergo the same process as indicated for the preparation of veal, and to be used in the same proportions.
Modern Redaction
Ingredients:
450g lean white veal
180g butter
240g bread panada
3 whole eggs
2 tbsp white sauce
2 egg yolks
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
Method:
Finely chop the veal, removing any fat and sinew. Place in a blender and purée until smooth before rubbing through a fine-meshed sieve.
Take 360g of the resultant veal puree and mix in a mortar with the butter and bread pananda. Slowly add in the eggs until combined then work in the white sauce and egg yolks. Season to taste with nutmeg, salt and black pepper then pound the mixture and work until smooth.
Turn into a bowl, cover and store in the refrigeratory. A typical way of using this forcemeat would be to shape into balls or to shape into ovals with two spoons before cooking in lightly-salted water and serving as an accompaniment to soups.
