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Quenelles, German

Put a quarter of a pound of butter into a saucepan, with three small cupfuls of milk. When the liquor rises in the pan, stir six ounces of flour quickly into it, add a little salt, pepper, and nutmeg, and stir the paste briskly till it leaves the sides of the saucepan with the spoon. Turn it out, and add gradually three whole eggs and a little grated Parmesan. Mould the quenelles in the usual way, and let them simmer gently until they are done through. The water or gravy in which these quenelles are poached should not be allowed to boil at all, or the balls will break. Time to simmer, according to size. Probable cost, 10d. for this quantity.