Melt the butter in a saucepan, stir in the butter smoothly, add the stock, and cook it over a gentle heat until the mixture will leave the side of the pan without sticking to it. Pass the veal through a mincing machine, then put it in a mortar with the
" panada," as it is called (the mixture of flour and water); pound them well together, add one egg , pound it well in, then add the second one; pound again, season carefully, and rub it through a wire sieve. Poach a small bit of it in boiling water until it is cooked; taste it, and, if too firm and solid, add more stock. Butter a shallow pan, dip two dessert spoons in boiling water, fill one with the mixture, smooth it over with a knife, then scoop it out with the second spoon, so that the quenelle is egg-shaped. Place each quenelle in the buttered pan, fill it three parts full of boiling water. Cover the quenelles with a piece of buttered paper, and poach them very slowly for about fifteen minutes; lift them out and drain in a clean cloth. Arrange them on a hot dish, pour over the white sauce, decorate with truffle, and garnish with a small heap of peas.
Quenelles of Veal