Sauce over the grenadins with their own stock well reduced. 834. Quenelles de Veau a la Marengo. — f lb. veal, freed from skin, fat, and sinews, £ lb. soft bread, 4 oz. butter, 4 yolks and 2 whole eggs, ^ gill white sauce or veloutee (No. 206), 1 oz. small preserved mushrooms, \ gill tomato sauce (No. 271), £ gill stock, \ gill Espagnole sauce (No. 236), 1 glass sherry, 6 small eggs fried in oil for garnish, salt, white and red pepper, and, nutmeg✪ Quenelles de Veau a la Marengo. Soak the bread in cold water or milk for about ten minutes, press out the moisture, and put it in a stewpan with two ounces of butter. Stir over the fire until it resembles a smooth paste, and leaves the sides of the pan clean. Then add the yolks of four eggs, stir a little longer, to cook the eggs, and spread on a plate ; cover'with a buttered paper and let cool. Chop the veal small, and pound in a mortar till smooth. Rub the pounded meat through a sieve, and return to the mortar. Mix in the prepared bread panade. Add the remainder of the butter, which should be quite cold (having been kept on the ice), work in the white sauce and two whole eggs, one at a time, season with salt, pepper, and nutmeg, put it on a plate or dish and keep on the ice till wanted. Shape the forcemeat into quenelles by means of two dessertspoons previously dipped in boiling water, and place each - ENTREES CH ANDES DE VI ANDES ( HOT MEAT DISHES) 305 carefully on a buttered saute-pan, about half an inch apart. Pour in gently some boiling water or white stock, and cook for about fifteen minutes. Put the tomato, Espagnole sauce, stock, and sherry in a stewpan, let it reduce well, skim, and add the mushrooms, cut in slices. Lift out the quenelles, drain carefully on a cloth, dish up in pyramid form, sauce over with the above, fry the six eggs separately in very hot salad oil till slightly brown, drain on a cloth, and place them round the quenelles. 885. Quenelles tie Venn d lit Tyrolienne.—% lb. lean veal, 6 oz. soft bread, \ pint milk, 8 whole and 2 yolks of eggs, a couple of tablespoonfuls white sauce ( bechamel , No. 202, or veloutee, No. 206), 3 to 4 oz. lean bacon, ^ lemon, 4 oz. butter, 4 oz. rice, 4 small ripe tomatoes, 1 pint rich stock, salt, pepper, bread-crumbs, frying-fat, parsley , fried bread croutons✪ Quenelles tie Venn d lit Tyrolienne. Shred the veal, free it from skin and sinews, soak the bread in the milk. Pound the meat in a mortar, adding by degrees two whole eggs and the two yolks of eggs, also the sauce and about an ounce of butter. Drain the bread and add it to the above, mix thoroughly and season with salt, pepper, and a pinch of grated nutmeg. Rub the whole through a fine wire sieve ; this constitutes the forcemeat or Farce de Yeau. Wash the rice, put it in a stewpan with enough cold water to cover it, let it come to the boil, drain and steep it in cold water (this is blanching the rice), melt two ounces of butter in a stew- pan, put in the bacon, cut into dice, fry a little, then put in the rice (well drained), stir over a brisk fire for a few minutes without browning, and add sufficient stock to well cover the rice, cook it very gently until quite tender, stirring occasionally and adding some more stock to prevent it from burning. Cut the tomatoes into small pieces or slices, toss them in butter over a quick fire for about ten minutes, season with pepper and salt, add the juice of half a lemon, and a little stock.

AI-modernized reading of the original text

Sauce over the grenadins with their own stock well reduced. 834. Quenelles de Veau a la Marengo. — f lb. veal, freed from skin, fat, and sinews, £ lb. soft bread, 4 oz. butter, 4 yolks and 2 whole eggs, ^ gill white sauce or veloutee (No. 206), 1 oz. small preserved mushrooms, \ gill tomato sauce (No. 271), £ gill stock, \ gill Espagnole sauce (No. 236), 1 glass sherry, 6 small eggs fried in oil for garnish, salt, white and red pepper, and, nutmeg. Soak the bread in cold water or milk for about ten minutes, press out the moisture, and put it in a stewpan with two ounces of butter. Stir over the fire until it resembles a smooth paste, and leaves the sides of the pan clean. Then add the yolks of four eggs, stir a little longer, to cook the eggs, and spread on a plate ; cover with a buttered paper and let cool. Chop the veal small, and pound in a mortar till smooth. Rub the pounded meat through a sieve, and return to the mortar. Mix in the prepared bread panade. Add the remainder of the butter, which should be quite cold (having been kept on the ice), work in the white sauce and two whole eggs, one at a time, season with salt, pepper, and nutmeg, put it on a plate or dish and keep on the ice till wanted. Shape the forcemeat into quenelles by means of two dessertspoons previously dipped in boiling water, and place each - ENTREES CH ANDES DE VI ANDES ( HOT MEAT DISHES) 305 carefully on a buttered saute-pan, about half an inch apart. Pour in gently some boiling water or white stock, and cook for about fifteen minutes. Put the tomato, Espagnole sauce, stock, and sherry in a stewpan, let it reduce well, skim, and add the mushrooms, cut in slices. Lift out the quenelles, drain carefully on a cloth, dish up in pyramid form, sauce over with the above, fry the six eggs separately in very hot salad oil till slightly brown, drain on a cloth, and place them round the quenelles. 835. Quenelles de Veau a la Tyrolienne.—% lb. lean veal, 6 oz. soft bread, \ pint milk, 8 whole and 2 yolks of eggs, a couple of tablespoonfuls white sauce ( bechamel , No. 202, or veloutee, No. 206), 3 to 4 oz. lean bacon, ^ lemon, 4 oz. butter, 4 oz. rice, 4 small ripe tomatoes, 1 pint rich stock, salt, pepper, bread-crumbs, frying-fat, parsley , fried bread croutons. Shred the veal, free it from skin and sinews, soak the bread in the milk. Pound the meat in a mortar, adding by degrees two whole eggs and the two yolks of eggs, also the sauce and about an ounce of butter. Drain the bread and add it to the above, mix thoroughly and season with salt, pepper, and a pinch of grated nutmeg. Rub the whole through a fine wire sieve ; this constitutes the forcemeat or Farce de Yeau. Wash the rice, put it in a stewpan with enough cold water to cover it, let it come to the boil, drain and steep it in cold water (this is blanching the rice), melt two ounces of butter in a stewpan, put in the bacon, cut into dice, fry a little, then put in the rice (well drained), stir over a brisk fire for a few minutes without browning, and add sufficient stock to well cover the rice, cook it very gently until quite tender, stirring occasionally and adding some more stock to prevent it from burning. Cut the tomatoes into small pieces or slices, toss them in butter over a quick fire for about ten minutes, season with pepper and salt, add the juice of half a lemon, and a little stock.

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