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Quenelles for Turtle Soup

Take about a quarter of a pound of lean white veal, cut it into long slices, and scrape it with a knife till nothing but the fibre remains. Pound this to a smooth paste, and rub it through a wire sieve upon a plate. Make it into a ball, and take its bulk, not its weight, in panada (see PANADA) and calf's udder. Many cooks substitute fresh butter for the udder: when it is used a smaller preportion will be required. Pound these ingredients, and press them through a sieve, first separately and afterwards together; season the forcemeat with salt, pepper, and grated nutmeg, and add, gradually, the yolks of two eggs and the white of one. After pounding the ingredients together, pass the whole again through a sieve, and before poaching the quenelles, test a little piece of the forcemeat by throwing it into boiling water. If, when it is taken out, it is not sufficiently firm, add the yolk of another egg. Mould it in balls of any size that may be preferred. Poach these in boiling water until they are sufficiently hard, drain them, when done enough, put them into the tureen, and pour the soup gently over them. The quenelles may be made as small as marbles or as large as eggs; the former size is generally preferred for soup. Time to poach, from six to fifteen minutes, according to size. Probable cost, 1s. 3d. for this quantity. Sufficient for a large tureen of soup.