(2332). Quenelles Of Grouse, Londonderry (Quenelles De Tetras Londonderry)

Obtain some oval-shaped molds three inches long by two and a quarter wide, they being half an inch thick; butter them over with cold fresh butter and decorate with fanciful cuts of very black truffles (Fig. 75): cover the bottoms with grouse quenelle forcemeat (No. 91) and fill up the center with a salpicon of grouse and mushrooms, half of each, thickened with Madeira sauce (No. 492), then let stand till cold. Cover over with more of the forcemeat, smooth the surface and poach in boiling water, having .just sufficient to reach halfway up the molds. When firm to the touch unmold, drain and dress on a dish bottom having a support on top filled with truffles; cover the quenelles with Madeira sauce ( No. 492) and game fumct ( No. 397). and also serve a sauce-boatful of the sauce.

(2333). Quenelles Of Partridge A La Stuart (Quenelles De Perdreau A La Stuart)

Have oval-shaped molds, and decorate them with fanciful cuts of very black truffles and red beef tongue; garnish half of each mold with a delicate partridge cream forcemeat (No. 75); lay in the center some cold cooked fine herbs (No. 385) reduced with veloute sauce (No. 415). and cover with more of the forcemeat; poach them in a slack oven, and serve with a separate sauce-boat of bechamel sauce (No. 409) finished with essence of truffles (No. 395;.

(2334). Quenelles Of Pheasant - Fried (Quenelles De Faisan Frites)

With some raw pheasant meat taken from the breasts prepare a quenelle forcemeat (No. 91), and when passed through a sieve put it in a tin vessel and cook until smooth; mix in with it two spoonfuls of chopped truffles; use this to fill a dozen quenelle molds (Fig. 75); have the tops quite high and smooth. Range these molds on a raised-edge baking tin containing a little hot water; boil the liquid up twice, then cover the molds with buttered paper and poach uncovered in a slack oven; when firm to the touch remove. Cool them off partly before unmolding, then dip in eggs, then in bread-crumbs, fry and serve on a folded napkin with fried parsley on top.

(2336). Spring Turkey Quenelles A La Providence (Quenelles De Dindonneau A La Providence)

Decorate some oval-shaped molds (Fig. 75) with red tongue, truffles and pistachios; fill them half full with some very mellow turkey quenelle forcemeat (No. 89), and lay in the center a royal salpicon (No. 751); cover with more forcemeat and poach them in a slow oven; unmold and dress them crown-shaped, filling the well with shrimps rolled in a little chicken glaze (No. 398k lemon juice and lobster butter (No. 580). Dress over a printaniere sauce (No. 546) and serve a separate sauce-boat of the same sauce.

Fig. 435.

(2337). Woodcock Quenelles A La D'Artois (Quenelles De Becasses A La D'Artois)

Butter some pieces of strong paper three inches by four, spread on them a layer of woodcock quenelle forcemeat (No. 91), oval-shaped, two and a half inches long by one and a half wide and a quarter of an inch thick; garnish the centers with a brown montglas (No. 747), and cover with another layer of the quenelle forcemeat, having it dome-shaped, and smoothing with a knife. Decorate the top with truffles and red tongue; cover with thin slices of fat pork and a strong buttered paper, then poach them in a slack oven until they are firm to the touch; dress them crown-shaped in a dish, cover them with half-glaze (No. 400) and Madeira sauce (No. 492); serve separately a sauce-boat of the same sauce.

Fig. 436.