Lamb or Veal Quenelle Forcemeat

Procure one pound of either lean fillet, or kernel of lamb or veal; ten ounces of cooked calf's udder; four egg-yolks, two whole eggs, ten ounces of panada with flour (No. 121), three quarters of an ounce of salt, nutmeg and red pepper; suppress the fat and skin from the meat, cut it into half inch squares, put this twice through the machine (Fig. 47), then pound the meat, and when converted into a paste rub it forcibly through a round sieve (Fig. 142), or any other one not too fine; take it out of the mortar, lay in the panada, pound it fine, add to it the calf's udder, a little at the time, then the seasonings and strained meat, also the egg-yolks singly, and the whole eggs; pound again and after the preparation is thoroughly blended, rub it through a fine sieve. Set this forcemeat into a bowl, and stir it up a few moments with a spoon; poach one quenelle in boiling water to judge of its consistency, and if too hard, mix into it a few spoonfuls of cold veloute (No. 415), or raw cream; if, on the contrary, it is too thin, pound a little panada to smooth it down, and mix it in gradually with the forcemeat, by so doing it assumes a greater consistency.