Quenelles

—chop fine one pound of fresh veal, half lean and half fat—the fat nearest the kidney is the best; then pound it well and mash it through a sieve. Mix two yolks of eggs with it, and season to taste with salt, pepper, nutmeg grated, and powdered cinnamon. Spread flour on the paste-board, put a teaspoonful of meat here and there; roll gently each part into small balls, using as little flour as possible. They may also be rolled of an olive shape. Throw the balls into boiling broth or boiling water at the first boiling, boil five minutes and drain. As soon as cold they are ready for use. Boulettes, fricadelles, godiveau, and quenelles are one and the same thing. Whole eggs may be used instead of the yolks only, add also a few bread-crumbs. To the seasonings above some parsley chopped fine may be added.

Make quenelles with any kind of meat—butcher's meat, poultry, and game, also with fish well boned.

To the lean meat add the same weight of fat veal, as above directed, or, in its stead, beef suet.

Truffles or mushrooms, or both, may be added to the mixture, either of meat or of fish.

Quenelles are used for garnitures, etc. They may be fried instead of boiled.

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