This is one of the most delicate preparations of forcemeat that we have, and requires practice, care and attention to make it in perfection. It is called according to the meat of which it is composed; quenelles of rabbit, chicken, fish, or game.

Take the meat of two rabbits, pound it and rub it through a sieve; take the same quantity of panada, and also of udder or very sweet fresh butter, pound these ingredients for a quarter of an hour, add a table-spoonful of white sauce, two eggs, and two yolks; take a small piece, roll it in a ball, and throw it in boiling water; when done it should cut firm and consistent, yet light and delicate; if more seasoning is required it should be added before it is taken out of the mortar.

To mould them: have two table-spoons, fill one with the farce, shape with a knife, dipping it in boiling Water to make it perfectly smooth; dip the other spoon in hot water, with which take out the quenelle and lay it in a buttered stewpan; they should be egg-shaped, and perfectly smooth, and boiled for a quarter of an hour.