Cookery for every household

two ends. With the second wet spoon, scoop the quenelle neatly out, and place it in a greased frying or saute pan. Shape all the mixture in the same way, and arrange the quenelles a little distance apart in the pan. Wet the spoons and knife each time before using, and try to make the quenelles all one size and shape. Pour round them very gently enough boiling water to half cover them. Place over them a piece of greased paper cut to the size and shape of the pan, and poach them over a slow fire. The water must only be allowed to simmer very gently. When ready, the quenelles should be firm to the touch, and should have lost their raw appearance. Lift them out with a draining spoon on to a hair sieve or clean cloth, and drain for a few seconds. Small quenelleshaped moulds are now sold, which do away with the trouble of shaping in spoons. These little moulds must be very carefully greased, nearly filled with the mixture and then given a good tap Veal Quenelles on the table to make the quenelle meat sink well to the foot. Cover with greased paper, and poach as above. To Serve the Quenelles. — Arrange a border of potato or spinach on a hot entree dish, and place the quenelles along the top of this, one leaning against the other. Coat them over with bechamel or veloute sauce, and garnish with green peas, asparagus points, or any other suitable garnish. Notes. — Quenelles are sometimes egged and bread-crumbed ; for this they must be allowed to cool after cooking. They may also be stuffed with a fine mince of truffles, or mushrooms with ham. This should be done in the moulds. Time to poach, about 15 minutes. Sufficient for 4 or 5 persons. 1100. Quenelles de Veau a la Florentine Veal quenelles. Egg and bread-crumbs. Grated Parmesan. Cooked spinach. Tomato sauce. Fleurons of pastry. Make some veal quenelles as directed above. They may be either oval or round in shape, or they may be steamed in small moulds. After cooking, let them drain and cool on a sieve, or folded cloth. Then egg and bread-crumb the quenelles, mixing a little grated Parmesan or other fine cheese with the bread-crumbs used. Make them as smooth and even in shape as possible, and fry in boiling fat to a gold n brown colour. Drain well and dish up on a bo der, or against a mound, of cooked spinach. Pour tomato sauce round, and garnish between the quenelles with fleurons of puff pastry. 1101. Quenelles de Quenelle mixture. Ragout of mushrooms. Chopped truffle. Veau & la Supreme Coralline pepper. 4 or 5 fried croutons. Sauce supreme. Prepare some quenelle mixture as in Recipe 1099, and season it nicely. Prepare also a fine ragout of mushrooms (Recipe 516). Then grease 4 or 5 small quenelle or patty tins, and line them with the quenelle mixture ; fill up with the ragout of mushrooms, and cover with more of the quenelle mixture, raising this rather high in the centre, and smoothing it over with a knife. Sprinkle with finely chopped truffle and coralline pepper, and press these gently in. Poach these until firm to the touch, or from 10 to 12 minutes. Then turn them out carefully, and dish them on a round crouton of fried bread (the crouton may be hollowed out and some of the mushroom mixture put in the centre) with the decorated side uppermost and pour sauce supreme round. Sufficient for 4 or 5 persons.