veal, six ounces of fresh
butter, and eight ounces of the panada. Pound all well together; mix in
gradually one whole egg, two tablespoonfuls of thick cream, and the
yolks of four more eggs, a scant teaspoonful of salt, and a
quarter-saltspoonful of pepper. When this is all pounded into a smooth,
compact mass, put it into a bowl and place it on ice until required for
use. Mould and poach as described in last recipe.

Great care is required in cooking quenelles, as if they are overdone
they become tough; ten minutes is enough for those the size of a small
egg. Before moulding the whole, poach a small one, break it open, and
ascertain if it is smooth, light, yet firm. They should melt in the
mouth. If they are at all tough, add a little more cream to the mixture,
unless the toughness comes from over-boiling, which you must guard
against. Very elaborate quenelles are made with a core of dark meat,
made by chopping up ham, tongue, or truffles very fine, and inserting
it in the centre while forming the quenelles. Always serve quenelles
with tomato, mushroom, or rich Spanish sauce. Dish in a circle, and fill
the centre with spinach, green peas, or a macedoine of mixed vegetables.

The mode of preparing all quenelles is by one of the two methods just
given, but they may be made of any kind of game, or the backs of hares
or rabbits. Quenelles of salmon, lobster, or other fish must of course
be served with appropriate fish sauce.

_Timbale of Chicken a la Champenois._--Chop a small slice of lean boiled
ham, weighing about two ounces, put into a saucepan with four chopped
mushrooms, four truffles, and an ounce of butter; stir in a moderate
dessertspoonful of corn-starch and half a pint of stock and a gill of
sherry; let this slowly simmer until reduced to one half. Skim off the
fat, then stir in the finely chopped breast of a large chicken or of two
small ones, six small pickled gherkins, a sprig of parsley, and six
anchovies which have been soaked in milk. Make all hot over a slow fire,
but do not let them boil. Line a mould with light puff-paste, pour the
mixture into it, and bake one hour; turn out and serve very hot. Garnish
with fried parsley.

_Scallops of Chicken a la Perigord._--This dish may conveniently be made
when the white meat of chicken is required for other purposes.

Bone the legs of two large chickens; take half a pound of veal, a
quarter of a pound of fat salt pork; pound both in a mortar, then pass
throu