Quenelles Of Grouse A La Windsor

Take the flesh from two good grouse or blackcock, and make with them a delicate quenelle mixture; meanwhile, prepare a strong game stock with the carcases, covered with a little ordinary stock, and let this cook for about three-quarters of an hour till strongly flavoured. Now with this moisten a brown roux, made with l½oz. of butter, and 1 oz. of flour, season to taste with salt, a little cayenne, and some port wine; meanwhile, put the quenelle mixture into as many small moulds as you need; with the rest, if any be left, fill a rather shallow border mould (failing the grouse farce, use any other good quenelle mixture), and poach both the quenelles and the border mould; then turn them out and dish the quenelles on the border, and pour the sauce over and round it, filling up the centre with small broiled mushrooms, slices of cooked tongue heated in a little stock and wine, and some poultry livers, carefully sautes in butter and sherry.

Quenelles Of Rabbit A La Sevigne

Prepare a nice, not too solid, quenelle mixture with the flesh of one large or two small rabbits; butter some small patty pans (preferably oval ones), fill them with the quenelle mixture, making a hollow in the centre of each with the handle of the spoon; into this put a teaspoonful of rather stiff mushroom puree, cover them with the quenelle farce, smoothing this over in a dome shape with a warm, wet knife; strew over them some finely minced truffles, pressing these well into place with a knife, and poach in the usual way for eight or ten minutes; have ready cooked some tiny pea-shaped quenelles, drain these well, mix them in a little well reduced allemande sauce with some cooked button mushrooms and sliced truffle. Dish the quenelles with the truffled side uppermost in a fried crouton, and fill up the centre with the quenelles, etc., and serve with, if liked, a little more allemande sauce in a boat.

The crouton may be either a plain slice deprived of its crust, delicately fried in butter; or it may be used by hollowing out a slice 2in. thick, leaving a rim round the edge and then frying this; drain it well, dust the edge round with coralline pepper and finely minced parsley, and dish the rabbit quenelles, etc., neatly in it. This is a particularly pretty way of serving a small entree.