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Turtle Soup, Forcemeat Quenelles For

Take a quarter of a pound of bread-crumbs, soak them in milk for a short time, and afterwards wring them in a cloth to squeeze the moisture from them. Take a quarter of a pound of lean veal from the fillet, scrape it into pieces with a knife, pound it in a marble mortar till it is quite smooth, and rub it through a sieve. Mix it with the bread-crumbs, and add half an ounce of butter, a salt-spoonful of salt, a pinch of cayenne, a tea-spoonful of chopped parsley, and half a nutmeg grated. Pound these ingredients together till they are thoroughly mixed and quite smooth, then add the yolks of three eggs boiled hard and the yolks of two raw eggs. Dredge a little flour on the table, and roll out the preparation. Make it into balls the size of a small nutmeg, throw these into boiling water slightly salted, and let them boil till they are hard. Drain them on a sieve, and put them into the soup a few minutes before serving. They are supposed to represent the eggs of the turtle. Time to boil, six minutes. Probable cost, 1s. 2d. for this quantity. Sufficient, one forcemeat ball for each guest.