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Turtle Quenelles

Remove all the gristle, etc., from about twelve or fourteen ounces of turtle steak, cut it into pieces, place them in a mortar and pound well and then rub them through a fine sieve. Prepare a bread panada by working the crumb of a loaf in a saucepan with one ounce of butter, stirring well over the fire until the mixture does not adhere either to the spoon or the pan. Place the turtle puree back into the mortar, add one-half pound of bread panada and six ounces of butter; work them well together, adding two tablespoonfuls of brown sauce, the whites of three eggs and the yolks of five, a small quantity of powdered basil and grated nutmeg, salt and pepper to taste. Form the quenelles into shape with two tablespoons, plunge them into a saucepan of boiling consomme or rich broth, and poach. When done remove them, arrange them in a heap or a pyramid on a dish, and serve with a quantity of rich perigord sauce in a sauceboat.