Quenelles

Quenelles are poached by pouring hot (nearly boiling) water into a sautoire by the side of the quenelles, set the sautoire on the fire to bring the liquid to a boiling point, and at the first boil, cover the sautoire, remove it to the side of the range so that the water only quivers, and take out the quenelles with a skimmer as soon as they are firm. The length of time to poach quenelles depends upon their size; either ten or fifteen minutes. Dry them on a cloth before dressing.

Small Timbales

Range the timbales in a sautoire; fifteen minutes before serving, fill it to half the height of the molds with boiling water, and set the sautoire on the fire; when the water is ready to boil, remove and place it in a slack oven for ten or fifteen minutes; after a lapse of ten minutes touch the forcemeat in the center, and if firm, take them out, let stand for a little and invert the molds into a cloth to drain off all the liquid. Unmold.

Mousselines

Put these into a flat sautoire furnished with a perforated grater having the holes at regular spaces apart so that each one can receive a mold. The molds being rounded at the bottom, these holes are to keep them standing upright. Pour boiling water into the saucepan nearly sufficient to cover the height of the molds and stand it on the fire; when the water boils, remove and push it gently into a slack oven for ten or fifteen minutes, sufficient time to poach them slowly; they will be found done when touched in the center, they resist to the pressure of the finger, then take them from the water, stand them on one side to drain and unmold. If the oven be too hot the timbales rise, which must be avoided otherwise they lose their quality.