To Prepare Decorated Quenelles, Molded Quenelles and Pocket Quenelles

Large decorated quenelles are used as a garnishing or to complete releve garnishings; they can be prepared with chicken, game or fish forcemeat. These quenelles are made on pieces of buttered white paper, shaping them to any desired form with a small knife while smoothing the surfaces neatly. Large quenelles are usually decorated with truffles or red beef tongue, the former being preferable. The truffle decoration can be applied on to the quenelles either before or after poaching; in the first case the decorations are slightly incrusted into the forcemeat after wetting them with egg-white; the quenelles are then plunged into boiling water with the paper they have been molded on. If the quenelles are to be decorated after poaching then the pieces must be simply applied on, but first cover, or, better still, dampen one side with soft forcemeat so that they can adhere. Quenelles are poached in salted water without allowing it to boil.

Molded.—Butter some plain, oval-shaped, quenelle molds, using slightly melted butter; decorate the bottom of the mold the same as shown in the design. If required to be stuffed, then place a layer of forcemeat on the decoration and over this any salpicon whatever (see salpicons, No. 165), and finish to fill the mold; smooth the tops, stand the molds on a baking pan, pour enough boiling water in to fill the pan to half the height of the molds and then poach in a slack oven. These molds are simply buttered, filled with forcemat, smoothed on top and poached.

Pocket Quenelles.—Mix together half as much quenelle forcemeat (No. 89), as cream forcemeat (No. 75), incorporating the latter gradually into the former, pass it all once more through a fine sieve, and fill a strong paper cornet with a third part of this forcemeat, push small quarter inch quenelles the shape of beads on to a buttered sheet, and then poach them in boiling, salted water. Color half of the remaining forcemeat with a little vegetal carmine, of a fine, light red color, and put this also into a paper cornet, and force them through on to another buttered sheet, letting these quenelles be channeled shaped, poach in salted, boiling water. Color the remainder of the forcemeat with spinach green or vegetal green to obtain a light pistachio color, and set them into a paper cornet also, and with it form oval shaped quenelles on to a buttered sheet, pour over some boiling, salted water, and let them poach for a few minutes. These quenelles are used as garnishings for soups, and for a variety of entrees.