Quenelles Of Veal

Take the fleshy part of veal, cut it into slices, and scrape it with your knife till you have got off all the meat without the sinews. About half a pound of this rasped meat is sufficient for an entree. Boil either in your stock-pot, or in plain water, a calf's udder. When it is cold, trim all the upper part, cut it into small pieces, and pound it in a mortar till it can be rubbed through a sieve. All that part which has been thus strained through the sieve, you make into a ball of the same size as your meat, which you have also rolled into a ball; you then make a panade in the following manner: you must have three balls, one of udder, one of meat, and one of panada.

Panadas For Farces In General

Soak in milk the crumb of two penny rolls for about half an hour; then take it out, and squeeze it to draw out all the milk. Put that crumb into a stew-pan with a little bechamelle, a spoonful of consomme, some fine herbs, that is to say, a little parsley, and a few mushrooms, and if approved of, a few shalots or very small green onions chopped very fine. Stew these herbs in a little butter for a moment, to take away their rawness. Then set them to reduce with the panada, which you must keep stirring constantly with a wooden spoon. When the panada begins to get dry in the stew-pan, put in a small lump of butter, which helps to dry the panada without its sticking to the pan. When it is quite firm, take it off the fire, and mix with it the yolks of two eggs. Then let it cool, to use it when wanted. The panada must always be prepared beforehand, in order to have it cold, for it cannot be used when hot, or even warm. When the panada is cold, roll it into balls, the same as the two other articles, but let the balls be all of a size. Pound the whole in a mortar as long as possible, for, the more quenelles are pounded, the more delicate they are. Then break two eggs, whites and yolks together, which you pound likewise; now season with pepper, salt, and spices in powder; when the whole is well mixed together, try a small bit, which you roll with a little flour; then poach it in boiling water with a little salt. If it should not be firm enough, put another egg without beating the White, which only makes the quenelles flat, and hollow inside. When you have made the farce, rub it through a sieve. If you are in a hurry, you may use only crumb of bread soaked in milk without panada, but the panada is most tasty.

Many persons who use the same ingredients as I do, but not in the same way, will perhaps Feel inclined to censure my method; yet such as will adhere to it, will derive great benefit from it; the materials are to be well pounded and seasoned.

Quenelles Of Partridges

Take the fillets of three young partridges. Take off the skin and the sinews ; cut the meat into dice, and pound it as directed above ; rub this through a sieve. Scrape the bottom of the sieve, and make a ball of the same size as those of the panada and udder. When you have mixed the three ingredients together, add two whole eggs, and the yolk of a third. Then season with pepper, salt, and allspice. Try the quenelle as directed above. This farce will serve for different entrees, which are all to be found under their respective names in the article partridges.

Farce Of Fowl A La Cream

Make use of the panada and udder as mentioned above, but no herbs are required in the panada, instead of which put a little cream. Take the white flesh of a fowl that has been roasted; take off the skin and sinews, chop the meat very fine; then pound it as you do for other farces. Put in the yolks of four eggs, after the farce has been pounded, and well seasoned. Beat the whites of the eggs, and mix them gently with the rest, stirring the whole with a wooden spoon. Use this farce when requisite. It is generally used for the fowl a la cream; if you have in the larder a cold roast fowl, you may make that entree with it; empty the fowl, by cutting a square hole in the breast, the white flesh you make the farce with, and then replace it in the cavity, as directed farther on.

Farce A Gratin Of Partridges, Rabbits, And Fowls

The farce a gratin is made in the same manner as the farce a la Crime, with the only difference, that you must not beat the whites of the eggs, and that this farce is to be kept delicate and soft. Take the flesh of roasted chickens, or young rabbits, or young partridges, etc. The manner of using it is explained in its proper place. This farce is intended for the stuffing of such articles as are not to be put on the fire again; such as calf's ears, calf's feet, sheep's trotters en canelon, and risolles, as also quails, tongues, and larks au gratin. There are some gratins that are also eminces, and are treated of in their proper places. Observe that this farce is indispensable in good cookery.