on the following day boil it rapidly until reduced to a glaze. Trim the meat to a good shape, brush it over with glaze, and serve as a luncheon or breakfast dish.
Time.—To cook, 3 hours. Average Cost, 9d. to 10d. per lb.
756.—QUENELLES VEAL (COLD). (Fr.—Chaudfroid Quenelles de Veau.)
Ingredients.—1 lb. of fillet of veal, 1 oz. of butter, 2 ozs. of flour, ¼ of a pint of stock, 2 eggs, Senn's aromatic seasoning, pepper and salt, ¼ pint white sauce, aspic jelly, 4 sheets French leaf gelatine.
Method.—Blend the butter and flour in a stewpan, add the stock, cook until the mixture leaves the sides of the stewpan, and adheres together in a smooth panada, then put aside to cool. Mince the meat, and pound it with the eggs, a pinch of aromatic seasoning, pepper and salt, and the panada. Rub the mixture through a wire sieve. Shape the quenelles in a dessertspoon, poach until firm, and lay them on a sieve to get cold.
Add the French leaf gelatine and a tablespoonful of aspic jelly to the sauce, and when beginning to set coat the quenelles with the preparation. The quenelles may be decorated tastefully with sprigs of chervil, fancifully-cut chilies, or truffles. Serve on a border of aspic, with a nicely-seasoned salad of green peas in the centre.
Time.—About 2 hours. Average Cost, 2s. 6d. Sufficient for 10 quenelles.
757.—QUENELLES OF VEAL. (Fr.—Quenelles de Veau.)
Ingredients.—1 lb. of fillet of veal, ¼ of a pint of good stock, 1 oz. of butter, 2 ozs. of flour, 2 eggs, salt and pepper.
Method.—Melt the butter in a saucepan, add the flour and the stock, stir and cook until the mixture forms a compact mass round the bowl of the spoon, then put it aside to cool. Pass the veal 2 or 3 times through a mincing machine, or chop it finely. Pound the panada (flour, butter and stock), and the meat together until smooth. Add the eggs one at a time, season to taste, and pound all well together. Rub the mixture through a wire sieve, and then shape into quenelles. To do this it is necessary to use 2 dessertspoonfuls, or smaller spoons if making quenelles for soup. Dip one spoon into boiling water, fill it with the mixture, press it from the sides and raise it in the centre with a knife dipped in hot water, making it a nice oval shape; take another spoon, dip it into hot water, scoop the mixture carefully from the first spoon into the second, and place in a buttered sauté-pan. When all the quenelles are in the pan, pour in sufficient boiling water to nearly
