Two recipes for forcemeat are given in Chapter II; either of these, or any of the recipes for forcemeat, given under the special recipes in this chapter, may be used for quenelles shaped in spoons. When they are to be shaped with bag and tube, a recipe in which panada is an ingredient (sometimes called quenelle forcemeat), should be employed. Quenelles to be used in salpicon mixtures with slices of chicken and poached oysters are shaped in after-dinner coffee spoons. When one quenelle with a sauce is to form a service, shape them in tablespoons. The manner of procedure is the same in both cases. Have a well-buttered shallow frying pan in front and at the right, two spoons in boiling water near by, and the dish of forcemeat at the left. Take up forcemeat in one spoon, enough to fill it rounding; take the second spoon from the water and press it down over the forcemeat in the first spoon, to smooth its surface and at the same time shape it on this side. Remove to the buttered saucepan with the second spoon and continue thus to shape quenelles until the surface of the frying pan is covered. Pour in boiling, salted water to cover them well. Let cook until firm but without boiling, skim from the water to a soft cloth, to drain, then use as required. The remarks on lining and decorating the molds for timbales, as well as the unmolding, apply to all forcemeat mixtures, shaped in molds.

The terms mousse and mousseline are both used for forcemeat mixtures, poached in molds, but probably mousseline should be applied to these preparations and mousse to preparations of cooked puree of meat, fish or vegetables, thickened with gelatine and made light with whipped cream, which are served chilled.

Forcemeat in which the breast of chicken (to which the name "Supreme" is often applied) is used as the foundation, is often given the name "Supreme of Chicken." The term "Pain " is often given to any dish of forcemeat, as Pain de volatile or Pain de choufleur.

Green Pea Puree

Drain the liquid from a can of peas; pour cold water over the peas and drain again. Cover with boiling water, let heat to the boiling point, drain and press the peas through a puree sieve; add half a teaspoonful, each, of salt and black pepper, a tea-spoonful of sugar, two tablespoonfuls of butter and stir over the fire until very dry and hot, then use to pipe upon the mousse as indicated.