Use fish cream forcemeat (No. 76), finish exactly as quenelles in molds (No. 154), filling the center with a salpicon (No. 165) composed of mushrooms, truffles or shrimps mingled with alle-mande sauce (No. 407), serving allemande with mushroom essence (No. 408) apart.

Decorated Quenelles, can be prepared in another manner; for these see decorated quenelles in Elementary Methods (No. 154), using a salpicon as for the above and serving the sauce separately.

Pocket Quenelles Or Else With A Cornet

Mix half fish quenelle forcemeat (No. 90), and half fish cream forcemeat (No. 76), then make the quenelles which are used generally for soups (No. 239). These can also be made of game (No. 91) or chicken forcemeat (No. 89).

Cheese Quenelles

Pour into a saucepan three gills of water, three ounces of butter, a little salt and sugar; boil, then incorporate seven ounces of sifted flour, work it well until dry. add enough eggs to bring the' preparation to the consistency of forcemeat, two ounces of grated par-mesan, and six ounces of lean ham cut in small eighth of inch squares; roll this paste on a floured table into half inch diameter strings and cut them into half inch lengths; roll each one olive shaped, flatten to half, plunge them into boiling water, and poach for ten minutes without boiling; drain in a colander, then on a cloth. Range them in a vegetable dish in layers, bestrewing each one with grated parmesan, and basting with not too thick bechamel (No. 409), reduced with cream; cover and dredge the top with grated parmesan, then bake for fifteen minutes in a slack oven. Serve this garnishing with a remove of roast beef or mutton only leaving it in the vegetable dish.