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Quenelles

Quenelles are small balls made of delicate French forcemeat, composed of panada, calf's udder, and the flesh of veal, poultry, or fish, thoroughly pounded, then seasoned, and moistened with egg. Great patience and care are required in making them, and these must be directed principally to pounding the ingredients thoroughly, first separately, and afterwards together. Quenelles are served either in soups, or, with rich sauce, as a ragout, or they may be dipped in egg and bread-crumbs, fried in hot fat, and served as croquettes. When the forcemeat is made, it is always best to test a little piece before poaching or frying the whole of the preparation. To do this, a small ball should be moulded, and thrown into fast-boiling water. If, when it is taken out, the quenelle is light, firm, and well seasoned, no alteration will be necessary. If it is too firm, a little water may be added, and if not firm enough, the yolk of an egg will, in all probability, make it of the proper consistency.