Game Quenelle Forcemeat

Ingredients.—One pound of game, half a pound of calf's udder, half a pound of bread-crumbs soaked in hot milk, salt, red pepper, nutmeg, four egg-yolks and one whole egg.

Pass one pound of the breast of game twice through the machine (Fig. 47), pound it to a pulp and rub it through a sieve, then set it in a cool place or on the ice. Soak some bread-crumbs in milk, extract from them all the liquid, let them dry and get cool; pound the bread-crumbs with calf's udder in four different parts and continue the process until all is done, then season with salt, red pepper and nutmeg, half an ounce in all; add to this the game pulp, and continue pounding for ten minutes, then mix in four egg-yolks, singly, and one whole egg. Poach one of the quenelles in boiling water to discover its consistency, and if found necessary to rectify refer to No. 60.