1 cup of veal pulp (8 ounces)

¼ cup of cold white or velouté sauce 2 whites of egg unbeaten

½ teaspoonful of salt ½ teaspoonful of paprika 2 whites of egg, beaten dry 1 cup of cream, beaten firm

Select slices of veal cut from the fillet or thick part of the leg. Cut off small pieces of the meat and scrape with a sharp knife in the direction the fibers run; the pulp thus removed from the fibers is what is needed. Pound the pulp smooth; add one of the unbeaten whites of eggs and pound smooth; add the other white and pound again; add the cold sauce, and again pound smooth, then press through a sieve. A gravy strainer (not wire) set firm into a part of a double boiler and a wooden pestle answer for this purpose, but with the "Economy colander" the work can be done more quickly and easily. Fold in the whites of eggs and the cream, prepared as above, and use to fill quenelle molds, carefully buttered and sprinkled with chopped pistachio nuts or truffles. Set the molds on several folds of clean cloth, surround with boiling water, and let cook in the oven until firm. With the veal trimmings, two slices of onion, a few bits of carrot, a branch of parsley and half a teaspoonful of celery seeds, and cold water to cover, make a broth. Use one cup of this and half a cup of cream as the liquid for a sauce to be served with the quenelles. Set the quenelles on buttered slices of toast around a mound of hot green peas, seasoned with salt, pepper and butter. Serve the sauce in a bowl. The quenelles may be made in advance and reheated in a dish of hot water at time of serving. Buttered tablespoons may be used in place of quenelle molds.

Of course a richer broth will give a richer sauce.