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Stuffed Chicken Quenelles

Place one ounce of gelatine in a basin, cover it with cold water, and soak it for an hour. Trim off all the skin from the flesh of a chicken, pick the meat from the bones, chop it fine, and pound in a mortar until it is smooth; then stir in with it one tablespoonful of chopped and pounded pork, and pass the whole through a fine sieve. Put one breakfast cupful each of stale breadcrumbs and milk in a small saucepan, and boil for ten minutes, stirring at the same time to keep it smooth. Mix the breadcrumbs with the pounded meat, season with one teaspoonful each of lemon juice and onion juice, and pepper and salt to taste; add six ounces of warmed butter, one teacupful of white stock or cream, the yolks of three eggs, and finally the well-beaten whites, and work the mixture till it is quite smooth. Put two tablespoonfuls of butter into a saucepan together with one tablespoonful of flour, and stir it over the fire until smooth but not browned, stir in by degrees one pint of cream, one tablespoonful of lemon juice, a little mace, plenty of pepper and salt, and boil for two minutes; then stir in the soaked gelatine, and remove it from the stove. Mix three breakfast cupfuls of cold cooked chicken in the sauce, and stand it one side till cool. Butter eighteen egg cups, line them with a thick layer of the forcemeat, fill the center with the chicken and sauce mixture (it should have become fairly firm), then cover it with the forcemeat. Stand the egg cups in a steamer, place a sheet of paper over them, place the cover on the steamer, set it over a saucepan of boiling water and steam the quenelles for thirty minutes or so without letting the water boil too rapidly. When cooked remove them from the pan and stand them one side till done. Turn the quenelles out of the egg-cups, dip them well in beaten eggs and breadcrumbs and fry for three minutes in boiling fat to lightly color them. Drain the quenelles, place them on a hot dish, garnish with stoned olives, and serve.