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Forcemeat for Quenelles

This forcemeat may be composed of chicken, veal, game, or fish. Scrape the meat from a couple of rabbits, or the lean meat from a knuckle of veal, pound it in a mortar, and pass it through a wire sieve. Put back into the mortar three-quarters of a pound of meat, with half a pound of good butter, and the same of milk panada; mix, and pound all together. Add to it a flavouring of pepper, salt, nutmeg, and lemon-peel, both grated, and continue to pound while adding four or five well-beaten eggs. Much depends on the care employed in the preparation of this forcemeat; it may be used as a stuffing, or moulded into quenelles.