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Quenelles of Game

Take the remains of cold game or poultry, carefully remove the skin, bone, and sinew, then mince and pound the meat, and prepare the quenelles according to the recipe already given for quenelle forcemeat. If this method is considered too troublesome, adopt the following. Mince a pound of the meat finely, and pound it in a mortar with three ounces of butter, a little pepper, salt, and grated nutmeg, and six or eight button mushrooms chopped small. Soak the crumb of a French roll in gravy, and squeeze the moisture from it. Put it into a stewpan with as much gravy as it will absorb, and stir it over a clear fire till it forms a smooth mass and leaves the side of the saucepan with the spoon. Mix with it the unbeaten yolk of an egg; and set it aside to cool, then pound it with the other ingredients till all are thoroughly blended. Leave the preparation in a cool place or on ice for an hour or two, mould it into balls, dip these in egg and bread-crumb, and fry in hot fat till they are brightly browned. Drain on blotting-paper, and serve on a hot dish, with good brown sauce or mushroom sauce poured over them. Time to fry, about ten minutes.