calf's udder (No. 421), 2 eggs; seasoning to taste of pepper, salt, and
pounded mace, or grated nutmeg; a little flour.
_Mode_.--Take the fleshy part of veal, scrape it with a knife, till all
the meat is separated from the sinews, and allow about 1/2 lb. for an
entrée. Chop the meat, and pound it in a mortar till reduced to a paste;
then roll it into a ball; make another of panada (No. 420), the same
size, and another of udder (No. 421), taking care that these three balls
be of the same _size_. It is to be remembered, that equality of _size_,
and not of weight, is here necessary. When the three ingredients are
properly prepared, pound them altogether in a mortar for some time; for
the more quenelles are pounded, the more delicate they are. Now moisten
with the eggs, whites and yolks, and continue pounding, adding a
seasoning of pepper, spices, &c. When the whole is well blended
together, mould it into balls, or whatever shape is intended, roll them
in flour, and poach in boiling water, to which a little salt should have
been added. If the quenelles are not firm enough, add the yolk of
another egg, but omit the white, which only makes them hollow and puffy
inside. In the preparation of this recipe, it would be well to bear in
mind that the ingredients are to be well pounded and seasoned, and must
be made hard or soft according to the dishes they are intended for. For
brown or white ragoûts they should be firm, and when the quenelles are
used very small, extreme delicacy will be necessary in their
preparation. Their flavour may be varied by using the flesh of rabbit,
fowl, hare, pheasant, grouse, or an extra quantity of mushroom, parsley,
&c.
_Time_,--About 1/4 hour to poach in boiling water.
_Sufficient_, 1/2 lb. of veal or other meat, with other ingredients in
proportion, for 1 entrée.
_Note_.--The French are noted for their skill in making forcemeats; one
of the principal causes of their superiority in this respect being, that
they pound all the ingredients so diligently and thoroughly. Any one
with the slightest pretensions to refined cookery, must, in this
particular, implicitly follow the example of our friends across the
Channel.
FORCEMEAT, or QUENELLES, FOR TURTLE SOUP.
(_See No_. 189.)