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Quenelles, Ragout Of

Take half a pound of any kind of dressed meat, game, or poultry. Cut it small, and pound it in a mortar. Mix with it its weight in bread-crumbs, and add a salt-spoonful of chopped parsley, a salt-spoonful of thin lemon-rind, cut very small, half an anchovy, boned and pounded, a little salt, pepper, and grated nutmeg, and half a clove of garlic, if liked. Pound these ingredients thoroughly. Mix them up with an ounce of clarified butter, and when cool, bind the mixture together with the yolk of an egg. Make it into balls the size of a walnut; fry these in hot fat, drain them, put them on a hot dish, and pour over them a rich brown gravy. If liked, the quenelles may be poached in boiling water instead of being fried in fat, and white sauce, in which a few mushrooms have been boiled, can be poured on. The juice of a lemon should be squeezed over before the sauce is poured upon them. Time to poach or fry the quenelles, five to ten minutes, or until they are firm. Probable cost, exclusive of the gravy, 1s. Sufficient for a small dish.