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Herb and Forcemeat Quenelles

Mix together in equal quantities some celery, parsley, chervil and green onions with a little tarragon and double their united bulk in spinach leaves. The latter should be washed in a number of waters to remove the grit. Place the herbs in a saucepan with boiling water enough to cover and boil for a few minutes. When soft drain, put them in a bowl of cold salted water, strain through a fine hair-sieve and chop them fine. Make about two-thirds of their quantity of fowl or veal forcemeat, season it well and mix with the herbs. Form the mixture into small egg-shaped quenelles using two teaspoons for the purpose, and dipping them into warm water each time. Throw the quenelles into a saucepan of boiling salted water and boil until firm. Drain them and serve in a soup tureen with any kind of soup.