No. 733
Chicken or Game Quenelles Molded in a Spoon
Quenelles de Volaille et de Gibier Moulees a la Cuillere
To make these quenelles use either chicken or game quenelle forcemeat (No. 89); prepare them as described in No. 155. Dress them around a remove, and cover with either a half-glaze sauce (No. 413) made with the essence of game or else with veloute (No. 415). These quenelles can also be used by covering them with Villeroi sauce (No. 560), then bread-crumb and fry them to a fine color.