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Quenelles, Forcemeat For

Quenelle forcemeat is made by mixing meat, poultry, game, or fish with an equal quantity in bulk of panada and calf's udder: it should be remembered that each ingredient must be pounded and passed through a sieve by itself, and afterwards all be pounded together, and then passed through the sieve. The preparation of the udder is a troublesome and tedious process, besides which the udder cannot always be procured. Therefore fresh butter is frequently substituted for it; and when this is the case the following proportions may be followed: they will be found to make good forcemeat, whether meat, poultry, game, or fish is used. Take half a pound of meat properly prepared, a quarter of a pound of panada (see PANADA), and three ounces of fresh butter. Pound these together, with a little salt, cayenne, and mace, if the panada is not already seasoned. A little anchovy may be added for fish quenelles. Mix in gradually a table-spoonful of good white sauce, the yolks of two eggs and the white of one. Test the forcemeat as directed in the preceding recipes (see QUENELLES, ETC.), and, if required, add a little more seasoning or the yolk of another egg: keep the preparation in a cool place or upon ice until it is wanted. It will keep for a day or two. (See also FORCEMEAT FOR QUENELLES.)