Cookery for every household

These are sometimes used as a garnish for meat or fish. Well grease the bowl of 3 or 4 dessertspoons according to the number of quenelles required, and decorate them with small fancy-shaped pieces of truffle, or the red part of cooked ham or tongue. Fill the spoons with quenelle meat, round it on the top with a wetted knife. Then dip the spoons with the quenelles in them into slowly simmering salted water, and after a minute or two the spoons can be removed, leaving the garnish adhering to the quenelles. Continue poaching the quenelles until sufficiently cooked. Quenelle-shaped moulds may of course be used instead of the spoons, the above method is only necessary when these are not at hand. 1300. Fish or Game Quenelles for Garnish Make in the same way as above, using fish or game quenelle meat. VARIOUS GARNISHES 1301. Croutons of Bread for Soup These are served with all thick soups. Use bread not less than one day old; it should be light, but rather close in texture and free from any large holes. Cut slices oS the bread about £ inch in thickness, take off the crust, cut the slices in strips £ inch wide, then cut these across into even squares. Or, the bread may be cut in small rounds or fancy shapes with a vegetable cutter. About one small slice of bread should be allowed for each person, or less if for a number. If the bread is soft, let the croutons dry for a short time on the rack above the fire or in a cool oven. These croutons may either be fried in boiling fat or in clarified butter in a frying pan, or soaked in stock and browned on a greased tin in the oven. Drain well on kitchen paper before serving. They should be crisp, dry, of an amber colour and hot. They may, if liked, be sprinkled with a little grated Parmesan or other dry cheese, or, if to be served with pea or lentil soup, with a little finely powdered mint. 1301a. Croutons for Garnish Prepare some bread as above and cut it in slices not more than £ inch in thickness. Then cut the [illustration: Croutons for Garnishing] slices in crescents, triangles, heart or cutlet shapes, according to the purpose for which they are required. Fry as directed for croutons for soup and drain well. These are useful for decorating dishes of mince, hash, ragouts, fricassees, &c., and various entries. 1302. Bread Croute or Socle This is a large piece of fried bread, which is not meant to be eaten, but is used to raise or support various entries and meat dishes, to give them a handsomer appearance, and to allow of better garnishing. The crumb of stale bread should be used, cut it to the desired shape, round, oval, or conical, &c., immerse it in hot fat and fry to a golden brown colour. This can be made to adhere to the dish with a little white of egg. Note. — For other croutes see under Savouries. 1303. Baked Bread for Soup A square loaf not less than a day old is best for this. Cut off the crust of as much as will be re- quired, but not too deep. Then take a very sharp knife and cut the bread in slices as thin as possible. They should be so thin that the knife can be seen through them. Place these shoes on a clean baking tin and dry them in a slow oven until they curl up and become a pale yellow colour. Send them to table in a bread basket or on a plate with a dish paper under them. 1304. Pulled Bread