Quenelles of Chicken with Consomme

Prepare a quenelle forcemeat with the breasts of two chickens the same as for No. 89; form a small quenelle and throw it into a little boiling broth; remove it from the fire and poach it for about ten minutes, cut it in two to be assured of its delicacy, and if found too hard add two or three spoonfuls of allemande sauce (No. 407) to the forcemeat, and if too soft a little panada (No. 121), pounding it well and adding only a small quantity at a time; then place the forcemeat in a tin vessel and lay it on ice. Put the four well-roasted legs and all the fragments of the chickens into a saucepan, with the exception of the livers and gizzards, moisten to the height of the meats with some good stock (No. 194a), then boil and skim; add an onion stuck with a clove, a minced carrot and a bunch of parsley garnished with a bay leaf; let cook for one hour on a very slow fire, then strain, skim off the fat, clarify and pour it through a napkin; it should be of a fine color. An hour and a quarter before serving butter a sauteing pan liberally, having it large enough to hold twelve soupspoon quenelles, and mold them as explained in No. 155. Twenty minutes before serving put this sauteing pan on the range and moisten the quenelles with some of the boiling broth (No. 194a); cover and set it on one side to poach without boiling; as soon as they feel hard under the pressure of the finger, and have risen to the surface of the broth, drain them on to a white cloth and lay them either in a vegetable dish or a silver one and pour the boiling prepared consomme over.