Cut up the bacon and put it in a saute-pan ; let it cook for a few minutes, then add the livers, shalot, white peppers, cloves, and bouquet. Let this all cook carefully ; pound all in the mortar, pass through a hair-sieve, then add the chopped truffles. Stuff each quail into shape, butter some Mtrees. 117 paper cases; called " Quail cases/' or oil them, put the quail into the case, a few drops of salad oil on each, when they should be put in the oven for about ten minutes. ; / ) Sauce. Ingredients, - One gill of Brown Sauce. One tablespoonful of Glaze. Two tablespoonfuls of chopped Truffles. Half gill of Sherry. Put the bones of the quails in a stewpan, add the glaze and brown sauce ; let this boil to extract the flavour from the bones, strain, and add the trufiles and the sherry ; put about one tablespoon- ful of this sauce over each quail when they are taken from the oven, after very carefully draining off all grease from the quails. Serve them in the cases. Quenelles of Veal- Ingredients. One pound of Fillet of Veal. One ounce of Butter. : Two ounces of Flour. Quarter pint of Second White Stock* Two Eggs. Salt✪ Quenelles of Veal. Mix one ounce of butter and two ounces of fl,our together in a stewpan, add one gill of stock, 118 HiaH-CLASS COOKERY. and cook these well together until quite thick and the mixture or panada leaves the sides of the stew- pan quite clean, then put it on a plate to cool. Cut up the veal into small pieces, removing all the fat and skin, pound it in a mortar with the panada, put half of it into the mortar with one egg (raw) and pound it to a cream, then half the veal, pepper and salt, and pound these well together; now add the rest of the panada, the veal, pepper and salt, and the other egg, and again pound all well together and rub through a wire- sieve, put this quenelle mixture into a basin. Butter a saute -pan, shape the mixture into quenelles with two dessert-spoons and a knife, thus : dip a dessert-spoon into hot water, fill it with the mixture, shape it oval with a knife dipped in hot water ; take another dessert-spoon, dip it in hot water, scoop the mixture from the first spoon into the second and place it carefully into the saute-pan and so on, arrange the quenelles in the saute-pan, pour boiling water carefully into it, and poach them for ten minutes. Turn the quenelles carefully with a spoon, and when thoroughly cooked lift them out of the water, drain them on a clean cloth, arrange them tastily in a circle on a hot dish, pour white sauce over them, filling in the centre of the dish with button mushrooms cooked in stock, or peas, or spinach. ENTREES. 119 Ris de Veau a I'ltalienne- Ingredients. One heart Sweetbread. One Carrot. One Turnip. One Onion. One pint of Second Stock. Larding Bacon. Fried block of Bread. Half a pint of Italienne Sauce. Twelve small Quenelles. One gill of Mushrooms✪ Ris de Veau a l'Italienne.

AI-modernized reading of the original text

Cut up the bacon and put it in a saute-pan ; let it cook for a few minutes, then add the livers, shalot, white peppers, cloves, and bouquet. Let this all cook carefully ; pound all in the mortar, pass through a hair-sieve, then add the chopped truffles. Stuff each quail into shape, butter some Entrées. paper cases; called " Quail cases/' or oil them, put the quail into the case, a few drops of salad oil on each, when they should be put in the oven for about ten minutes. ; / ) Sauce. Ingredients, - One gill of Brown Sauce. One tablespoonful of Glaze. Two tablespoonfuls of chopped Truffles. Half gill of Sherry. Put the bones of the quails in a stewpan, add the glaze and brown sauce ; let this boil to extract the flavour from the bones, strain, and add the trufiles and the sherry ; put about one tablespoonful of this sauce over each quail when they are taken from the oven, after very carefully draining off all grease from the quails. Serve them in the cases. Quenelles of Veal- Ingredients. One pound of Fillet of Veal. One ounce of Butter. : Two ounces of Flour. Quarter pint of Second White Stock* Two Eggs. Salt. Mix one ounce of butter and two ounces of fl,our together in a stewpan, add one gill of stock, and cook these well together until quite thick and the mixture or panada leaves the sides of the stewpan quite clean, then put it on a plate to cool. Cut up the veal into small pieces, removing all the fat and skin, pound it in a mortar with the panada, put half of it into the mortar with one egg (raw) and pound it to a cream, then half the veal, pepper and salt, and pound these well together; now add the rest of the panada, the veal, pepper and salt, and the other egg, and again pound all well together and rub through a wiresieve, put this quenelle mixture into a basin. Butter a saute -pan, shape the mixture into quenelles with two dessert-spoons and a knife, thus : dip a dessert-spoon into hot water, fill it with the mixture, shape it oval with a knife dipped in hot water ; take another dessert-spoon, dip it in hot water, scoop the mixture from the first spoon into the second and place it carefully into the saute-pan and so on, arrange the quenelles in the saute-pan, pour boiling water carefully into it, and poach them for ten minutes. Turn the quenelles carefully with a spoon, and when thoroughly cooked lift them out of the water, drain them on a clean cloth, arrange them tastily in a circle on a hot dish, pour white sauce over them, filling in the centre of the dish with button mushrooms cooked in stock, or peas, or spinach. Ris de Veau a I'ltalienne- Ingredients. One heart Sweetbread. One Carrot. One Turnip. One Onion. One pint of Second Stock. Larding Bacon. Fried block of Bread. Half a pint of Italienne Sauce. Twelve small Quenelles. One gill of Mushrooms.

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Quenelles of VealRis de Veau a l'Italienne

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