(89). Chicken Quenelle Forcemeat, With Soubise Or Tomato (Farce A Quenelle De Volaille, Soubisee Ou Tomatee)

Ingredients For These Quenelles

One pound of chicken, half a pound of pate a chou panada (No. 121); a quarter of a pound of butter, half an ounce of salt and nutmeg, six egg-yolks, one whole egg, one pint of chicken cream forcemeat. In order to make chicken or game forcemeats only the breasts are used, having them well pared, cut in pieces and pass through the machine (Fig. 47). Put this into a mortar, and pound it to a pulp, rub it through a sieve, pound it once more, and'add to it the panada, putting it in gradually, then the butter or udder, without stopping the pounding process, and afterward the egg-yolks one by one, season with salt and nutmeg, rub the forcemeat again through the sieve, and then lay it in a thin metal vessel on the ice, and beat it up again for a few minutes so as to render it smooth. Poach a small piece of it, and if found to be too consistent, then thin it with a little cold sauce or raw cream, and keep it in a cool place until needed. Instead of using veloute or cream, one pint of chicken cream forcemeat (No. 75), may be added, made of chicken, egg-whites and cream.

Quenelle forcemeats made of chicken can be used with soubise or tomatoes by mixing in either some soubise (No. 543), or fine consistent tomato puree (No. 730), instead of the cream or veloute.

(90). Fish Quenelle Forcemeat (Farce A Quenelle De Poisson)

Fish forcemeats are prepared with the raw meats of either pike, bass or sheepshead, increasing the weight with panada for those fishes requiring more consistence, such as cod, etc. Any fish lacking body, such as whiting, etc., can be mixed with sheepshead. bass or others. Pike meat is renowned as having plenty of consistence and is easy to procure. Prepare one pound of pike meat free of bones and skin, pound it well and when reduced to a paste take it out of the mortar. Pound one pound of cream panada (No. 120), with eight ounces of lobster butter, add the pike meat, pound again all together, then mix in slowly six raw egg-yolks, salt, nutmeg, sweet peppers and Hungarian paprika pepper; press the forcemeat through a sieve and put it in a thin metal vessel on ice. beat it well to have it smooth. Poach a small piece to try its consistence and rectify if needed, either by adding cream or panada, mixing the farce to the a latter, a little at the time. To this forcemeat is frequently added some tomatoed soubise or mushroom puree and if required to be very light beat in two well whipped egg-whiles.

(91). Game Quenelle Forcemeat (Farce A Quenelle De Gibier)

Ingredients

One pound of game, half a pound of calf's udder, half a pound of bread-crumbs soaked in hot milk, salt, red pepper, nutmeg, four egg-yolks and one whole egg.

Pass one pound of the breast of game twice through the machine (Fig. 47), pound it to a pulp and rub it through a sieve, then set it in a cool place or on the ice. Soak some bread-crumbs in milk, extract from them all the liquid, let them dry and get cool; pound the bread-crumbs with calf's udder in four different parts and continue the process until all is done, then season with salt, red pepper and nutmeg, half an ounce in all; add to this the game pulp, and continue pounding for ten minutes, then mix in four egg yolks, singly, and one whole egg. Poach one of the quenelles in boiling water to discover its consistency, and if found necessary to rectify refer to No. 60.

(92). Lamb Or Veal Quenelle Forcemeat (Farce A Quenelle D'Agneau Ou De Veau)

Procure one pound of either lean fillet, or kernel of lamb or veal; ten ounces of cooked calf's udder; four egg-yolks, two whole eggs, ten ounces of panada with flour (No. 121), three quarters of an ounce of salt, nutmeg and red pepper: suppress the fat and skin from the meat, cut it into half inch squares, put this twice through the machine (Fig. 47), then pound the meat, and when converted into a paste rub it forcibly through a round sieve (Fig. 142), or any other one not too fine; take it out of the mortar, lay in the panada, pound it fine, add to it the calf's udder, a little at the time, then the seasonings and strained ment, also the egg-yolks singly, and the whole eggs; pound again and after the preparation is thoroughly blended, rub it through a tine sieve. Set this forcemeat into a bowl, and stir it up a few moments with a spoon; poach one quenelle in boiling water to judge of its consistency, and if too hard, mix into it a few spoonfuls of cold veloute (No. 415), or raw cream; if, on the contrary, it is too thin, pound a little panada to smooth it down, and mix it in gradually with the forcemeat, by so doing it assumes a greater consistency.