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Quenelles, Moulding Of

Take a spoon of the size it is wished the quenelles should be, fill it with the forcemeat, and smooth the surface with a knife which has been dipped in hot water. Dip another spoon of the same size into hot water, and with it slip the meat out of the first spoon, put it into a buttered dish, and proceed with another quenelle. When as many are made as are required, slip the quenelles from the dish into a saucepan of lightly salted water, and let them boil until firm.