Serve Quenelles de Viande (kch-ncll d’ vec-ahnd) as a sophisticated luncheon dish with a rich brown sauce. Chicken or turkey may
A creamy, fish garnish to serve with any of the classic fish dishes, Quenelles de Truite are delicious. be substituted for veal if you prefer.
1 lb. lean veal, minced
14 oz. Quenelles mixture
1 teaspoon finely grated lemon rind
Using the back of a wooden spoon, rub the veal through a wire strainer into a medium-sized mixing bowl. Alternatively, pound a small amount of the veal at a time in a mortar with a pestle until it forms a paste.
In a large mixing bowl, combine the quenelles mixture and the strained or pounded veal and beat well with a wooden spoon until they are thoroughly combined. Stir in the lemon rind and beat well.
Shape the quenelles as required and cook them according to the basic quenelles recipe.