1. Melt in a clean stewpan one ounce of butter, and stir in with a wooden spoon two ounces of flour. 2. A gill of white stock. 3. Put the stewpan over the fire and stir till it thickens and boils. This mixture is called panada. 4. Pour it on to a plate and put it aside to cool. 5. Take one pound of fillet of veal and remove all the skin, fat, and gristle. 6. Cut it into small pieces. 7. Well pound the meat in a mortar. 8. Place a wire sieve over a plate and rub the meat through the sieve with a wooden spoon. 9. When cold put half the panada and half the meat into the mortar with one egg and work it to the consistency of cream. 10. Add salt and pepper to taste, and work well together. 11. Add the remainder of the panada, another egg, and the remainder of the meat. 12. Work well to- gether in the mortar. 13. Remove the mixture from the mortar into a basin. 14. Butter the inside of a saute pan. 15. Have by your side a basin of boiling water, take a dessert spoon and fill it with the mixture, and shape it while in the spoon to an oval form with a knife, occasionally dipping the knife into hot Sauce for Quenelles of Veal. 259 water to prevent its sticking. 16\ Take another dessert spoon, dip it into boiling water, and scoop the quenelle from the first spoon to the second spoon and place it in the saute pan, repeating the operation till the mixture is used up. Prepare a sauce. 1. Melt in a stewpan half an ounce of butter and stir in half an ounce of flour. 2. Place the stewpan over the fire and well mix with a wooden spoon ; cut off the ends of the stalks of a dozen button mush, rooms and wash them in cold water. 3. Remove them from the water, and peel them carefully with a sharp knife. 4. Add one pint of white stock to the mixture in the stewpan and the peelings of the mush- rooms. 5. Stir with a wooden spoon till the mixture thickens and boils. 6. Stand the stewpan aside with the lid partly off, and let it gently boil for fifteen minutes. 7. Skim off all the fat. 8. Stir in a good tablespoonful of cream, and stand the stewpan aside to keep hot. 9. Put into another stewpan a piece of butter the size of a marble and the twelve mushrooms. 10. Add a teaspoonful of lemon juice and same quantity of cold water. 11. Let the contents come to the boil. 12. Return to the quenelles in the saute pan and pour, gently and carefully, enough boiling water to cover them ; don’t pour the water over the quenelles. 13. Place the sautd: pan over the fire and poach the quenelles for ten minutes, occasionally turning them with a slice. 14. When the quenelles are done remove them carefully from the saute' pan, and lay them on a clean cloth to absorb the water. 26o Buchnaster s Cookery. 15. Arrange the quenelles in a circle or oval on a hot dish. 16. Fill the centre with the mushrooms or spinach, or green peas, or French beans according to taste. 17. Strain the sauce over the quenelles. QUENELLES OF VEAL, 2. Ingredients. 1 lb. Fillet of Veal, or any white meat. I Egg. Cream. Flavouring. Lemon. Breadcrumbs. Butter. Pepper and Salt✪ Quenelles of Veal. 1. Pound the uncooked meat in a mortar. 2. Add i egg and a piece of butter the size of a walnut. 3. Work it all well together, and season to taste.

AI-modernized reading of the original text

1. Melt in a clean stewpan one ounce of butter, and stir in with a wooden spoon two ounces of flour. 2. A gill of white stock. 3. Put the stewpan over the fire and stir till it thickens and boils. This mixture is called panada. 4. Pour it on to a plate and put it aside to cool. 5. Take one pound of fillet of veal and remove all the skin, fat, and gristle. 6. Cut it into small pieces. 7. Well pound the meat in a mortar. 8. Place a wire sieve over a plate and rub the meat through the sieve with a wooden spoon. 9. When cold put half the panada and half the meat into the mortar with one egg and work it to the consistency of cream. 10. Add salt and pepper to taste, and work well together. 11. Add the remainder of the panada, another egg, and the remainder of the meat. 12. Work well together in the mortar. 13. Remove the mixture from the mortar into a basin. 14. Butter the inside of a saute pan. 15. Have by your side a basin of boiling water, take a dessert spoon and fill it with the mixture, and shape it while in the spoon to an oval form with a knife, occasionally dipping the knife into hot Sauce for Quenelles of Veal. 259 water to prevent its sticking. 16\ Take another dessert spoon, dip it into boiling water, and scoop the quenelle from the first spoon to the second spoon and place it in the saute pan, repeating the operation till the mixture is used up. Prepare a sauce. 1. Melt in a stewpan half an ounce of butter and stir in half an ounce of flour. 2. Place the stewpan over the fire and well mix with a wooden spoon ; cut off the ends of the stalks of a dozen button mushrooms and wash them in cold water. 3. Remove them from the water, and peel them carefully with a sharp knife. 4. Add one pint of white stock to the mixture in the stewpan and the peelings of the mushrooms. 5. Stir with a wooden spoon till the mixture thickens and boils. 6. Stand the stewpan aside with the lid partly off, and let it gently boil for fifteen minutes. 7. Skim off all the fat. 8. Stir in a good tablespoonful of cream, and stand the stewpan aside to keep hot. 9. Put into another stewpan a piece of butter the size of a marble and the twelve mushrooms. 10. Add a teaspoonful of lemon juice and same quantity of cold water. 11. Let the contents come to the boil. 12. Return to the quenelles in the saute pan and pour, gently and carefully, enough boiling water to cover them ; don’t pour the water over the quenelles. 13. Place the sautd: pan over the fire and poach the quenelles for ten minutes, occasionally turning them with a slice. 14. When the quenelles are done remove them carefully from the saute' pan, and lay them on a clean cloth to absorb the water. 26o Buckmaster's Cookery. 15. Arrange the quenelles in a circle or oval on a hot dish. 16. Fill the centre with the mushrooms or spinach, or green peas, or French beans according to taste. 17. Strain the sauce over the quenelles. QUENELLES OF VEAL, 2. Ingredients. 1 lb. Fillet of Veal, or any white meat. I Egg. Cream. Flavouring. Lemon. Breadcrumbs. Butter. Pepper and Salt. 1. Pound the uncooked meat in a mortar. 2. Add i egg and a piece of butter the size of a walnut. 3. Work it all well together, and season to taste.

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Quenelles of Veal

Buckmaster's cookery