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Chicken Quenelles

Take one chicken, weighing at least three pounds, six tablespoonfuls of butter, a tablespoonful of chopped salt pork, four eggs, one gill of white stock, two gills of fresh milk, one small cupful of stale bread crumbs, about one teaspoonful of lemon juice, and the same of onion juice, salt and pepper. Cut the chicken from the bones; first remove the skin; pound the meat very fine. Mix pork with chicken and rub through a sieve. The bread and milk should be put on the fire and cooked together, stirring it all the time, being careful to have it smooth. Mix the chicken with the cooked bread and milk, adding the seasoning and the stock; if the stock is not convenient the same amount of cream may be substituted. Add yolks of eggs, and lastly the whites beaten very light.

Rub the sides of your pan well with butter, also the bottom. Have ready two tablespoons and a pan of boiling water. Dip one spoon in the water and then heap it full with the force-meat; dip the other spoon in hot water and turn the contents of the first into it. This process gives the quenelles the right shape; then slip at once into the frying pan. Carry on this until all the meat is shaped. Cover the quenelles with white stock, boiling, with little salt and cook very slowly about twenty minutes. Remove from pan and drain, then serve with mashed potatoes or fried bread. Pour a spoonful of Bechamel sauce on each and serve hot.