Chicken Quenelles, Bretonne

This entree is to be dressed on a paste foundation that covers the bottom of a dish, the sides of it to be decorated, and it should have a round flat support in the center, shaped rather on a slope and two inches high; this support is to be made of fried bread covered with forcemeat and poached in a slack oven. In this manner the quenelles will have a firm foundation to stand against, and the mushrooms being supported by this prop cannot impair the solidity of the circle, but in order to be perfectly safe it were better that the bottom of the dish be provided with an outstanding ledge, thus giving more strength to the circle. Prepare a pretty garnishing of turned mushrooms (No. 118) of even size, and cooked very white; have some minced onions also prepared, reduced with good bechamel sauce (No. 409), and thickened off the fire with two egg-yolks, finishing with a dash of cayenne. Pound the raw meats of a large chicken, mixing in a third as much pate-a-choux panada (No. 121), adding it very slowly so that the meats will take some time to pound, then put in about four or five spoonfuls of the minced onions. When all is well mingled add two or three raw yolks; pass this forcemeat through a sieve, lay it aside in a metal bowl, smooth it on ice, and mold it into about fifteen handsome quenelles (No. 154); poach and remove carefully with a skimmer; drain on a cloth, and dress them at once in a uniform circle, slightly spreading outward; arrange the mushrooms on top of the support, and cover them with a little good veloute sauce (No. 415), reduced with the mushroom broth and parings; serve more of this sauce apart.