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Dutch Quenelles

Make some forcemeat--either game, chicken or veal--place it in a mortar, beat it well, and mix in two well-beaten eggs. Line a plain mould with some thin slices of fat bacon, fill it with the forcemeat and press well down. Put the mould into a saucepan with boiling water to three-fourths its height, and steam the contents for about an hour and a half. When cooked, turn the quenelle out onto a hot dish, removing all the bacon, brush it over with a paste-brush dipped in melted glaze, and serve with a sauceboatful of brown sauce.