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Chicken Quenelle for Garnishing

Remove all the sinews from a half pound of raw white chicken meat. Finely chop, place in a cold mortar and thoroughly pound it, then add two ounces bread panade, mix well, add three egg yolks one by one and sharply pound for five minutes. Remove and carefully rub through a fine wire sieve into a bowl, set bowl on ice, season with half teaspoon salt, a saltspoon cayenne, half saltspoon grated nutmeg, and sharply stir with wooden spoon for two minutes. Whisk one and a half gills thick cream to a froth, then gradually add to bowl and mix well for one minute. With a sheet of heavy white paper make a small cornet, cut away the tip end, drop chicken force in and press out preparation into a lightly buttered tin to the size and form of medium cranberries. Pour in enough hot water to cover, season with half teaspoon salt, boil for two minutes, drain and use as required.