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Chicken Quenelles

1 chicken breast 1/2 calf's brains 1/4 cup cream 2 tablespoons bread crumbs 2 tablespoons butter 1 egg 1 teaspoon salt 1/2 teaspoon lemon juice Grate of nutmeg Few grains pepper Clean the brains, tie in a piece of cheese cloth and cook slowly for half an hour in well seasoned stock. Cool and pound smooth, add to the chicken meat, also chopped and pounded, and rub both through a sieve. Cook the bread and cream together until a smooth panada; add the meat and seasonings and, lastly, the egg, and set away to cool. When ready to use dip two teaspoons in hot water, fill one spoon with the mixture and slip from one to the other until it is smooth and shaped like the bowl of the spoon; slide on a buttered pan. When all are formed, cover with boiling stock and let cook below the boiling point for ten minutes, keeping the dish covered with buttered paper.