recommended for small, fine, and light forcemeat balls intended for
soup garnish. For, besides being extremely quick, it allows of making
them in any desirable size or shape.
Butter a tray or a sautépan, and leave to cool. Put the forcemeat into
a bag fitted with a pipe at its narrowest end. The pipe may be grooved
or smooth, and its size must be in accordance with that intended for
the proposed balls. Now squeeze out the latter, proceeding in the usual
way and laying them very closely.
_The Poaching of Quenelles made by the above Process, with ordinary or
Mousseline Forcemeat._—These quenelles are poached in exactly the same
way as the spoon-moulded ones.
_The Poaching of Godiveau Quenelles made with a Piping-bag._—These
quenelles or balls are laid on a piece of fine, buttered paper, which
in its turn is placed upon a buttered tray. The godiveau must not be
too stiff, and the balls are laid by means of the piping-bag side by
side and slightly touching one another. When the tray is covered push
it into a very moderate oven for a few minutes. The balls are poached
when a thin dew of grease may be seen to glisten on their surfaces. On
the appearance of this dew withdraw them from the oven and overturn the
tray, carefully, upon a marble slab, taking care that the tray does not
press at all upon the balls, lest it crush them. When the latter are
nearly cold the paper which covers them is taken off with caution, and
all that remains to be done is to put them carefully away on a dish
until they are wanted.