stiff, and therefore this process could not well apply to the
_mousseline_ forcemeats. Place one-quarter lb. of forcemeat, when
ready, on a floured board, and, with hands covered in flour, roll the
preparation until it has lengthened itself into the form of a sausage,
the thickness of which depends upon the required size of the intended
quenelles.
Cut up the sausage of forcemeat laterally with a floured knife, and
roll each section with the finger-ends until the length it assumes is
thrice that of its diameter. The balls should be put aside on a floured
tray as soon as they are made.
_The Poaching of Rolled Quenelles._—When all the forcemeat has been
used up, the balls are gently tilted into a saucepan containing
boiling, salted water, so calculated in quantity as to allow of their
not being too tightly squeezed. The saucepan is covered and kept on
the side of the fire until all the balls have risen to the surface and
are almost out of the water. They are then removed with a skimmer and
placed in a bowl of cold water.
At last, when they have properly cooled, they are carefully drained on
a cloth and put aside on a dish until required.
When the quenelles are needed for immediate use it would be better not
to cool them.