Chicken Quenelle Forcemeat, with Soubise or Tomato

Ingredients for these Quenelles.—One pound of chicken, half a pound of pate a chou panada (No. 121); a quarter of a pound of butter, half an ounce of salt and nutmeg, six egg-yolks, one whole egg, one pint of chicken cream forcemeat. In order to make chicken or game forcemeats only the breasts are used, having them well pared, cut in pieces and pass through the machine (Fig. 47). Put this into a mortar, and pound it to a pulp, rub it through a sieve, pound it once more, and add to it the panada, putting it in gradually, then the butter or udder, without stopping the pounding process, and afterward the egg-yolks one by one, season with salt and nutmeg, rub the forcemeat again through the sieve, and then lay it in a thin metal vessel on the ice, and beat it up again for a few minutes so as to render it smooth. Poach a small piece of it, and if found to be too consistent, then thin it with a little cold sauce or raw cream, and keep it in a cool place until needed. Instead of using veloute or cream, one pint of chicken cream forcemeat (No. 75), may be added, made of chicken, egg-whites and cream. Quenelle forcemeats made of chicken can be used with soubise or tomatoes by mixing in either some soubise (No. 543), or fine consistent tomato puree (No. 730), instead of the cream or veloute.