My mother's cook book

When quite cold separate into equal parts, and form the compound with the hands to something near the shape of a pear, beat the eggs well upon a plate, roll each croquette therein, and placing the bread crumbs upon paper, roll each also in this, and throwing them into hot clarified, fat, fry for two minutes. When done take them from the fat, drain upon a piece of paper, and if the pear-shapes are a success, thrust into the small end of each a clipping of parsley stalk, for the purpose of increasing the similitude by furnishing stems. Quinelles of Veal. — One pound of filet of veal, two ounces of butter, two ounces of flour, one-half pint of second stock, two eggs, one gill of cream, one tea spoonful of lemon juice, one-half teaspoonful of salt, one-half teaspoonful of white pepper. Mix together in a saucepan one ounce of butter and one ounce of flour, add to these one gill of stock, and stirring all until boiling, let it boil for two minutes thereafter. Turn out this mixture after the two minutes upon a plate, and let it get cold. ] While this is cooling, put the veal upon a board, and removing the outer skin, chop it very finely, after which put into a mortar and pound thoroughly, when it must be rubbed through a wire sieve, which will bring the meat to the smoothness of a paste. Then put into the mortar the cooled mixture from the plate, drop into it one egg, pound these well together, add then the veal and the remaining egg, and seasoning all with half of the salt and pepper, use again the pestle until all of these ingredients become smoothly blended. Grease now a sauté or perfectly fresh frying pan, prepare two dessert spoons by dipping them into boiling water, and taking one in the right hand and the other in the left, dip into the mortar the right hand spoon, filling it with the paste, and, with the left hand spoon scoop the mixture from the one to the other, forming thus the [illustration: GRENADINES OF VEAL] quinelles, when they must be put into the sautfe-pan carefully, that they may not lose their shape, and when the pan is so filled, pour in at the side as much boiling water as will cover the quinelles, when they should be placed over a slow fire and allowed to poach for ten minutes. Now melt in a small saucepan the remaining ounce of butter, stir into it the remaining ounce of flour, add by degrees a gill of stock and let all boil up. When boiling, pour in the cream, season With pepper and salt, and taking it from the fire, add then the lemon-juice. Arrange the quinelles when done, and taken from the water, in a circle upon a flat dish, and pour the sauce around them. Note — ^When a mortar and pestle are not available, the veal may be first cooked a little in boiling stock, and then chopped as finely as possible, before being passed through the sieve. Grenadines of Veal. — Two pounds of filet of veal, one carrot, one turnip, one head of celery, one pint of white stock, six ounces of fat bacon, one teaspoonful of whole white pepper, one-half teaspoonful of salt. Removing the skin from the veal, cut it into shapely oval pieces about half an inch in thickness. Cut the bacon into thin strips two inches long and one-third of an inch wide, and threading a larding needle ivith the bacon, lard the ovals of veal as thickly as possible with it. Place in a saucepan the vegetables cut in small pieces, over which sprinkle the pepper and salt, and pouring in around the vegetables the stock, bring all to the boiling point. When the stock boils, place upon the vegetables the ovals of veal, taking care that they do not overlap one another, and covering the saucepan, closely draw it aside from the fire and allow the contents to cook slowly for three-quarters of an hour, basting occasionally meantime with the stock.