Ingredients. - One pound of the fillet of veal. Two ounces of butter. Two and three-quarters ounces of flour. Three-fourths of a pint of second white stock. Two eggs. One dozen button mushrooms. One gill of cream. One teaspoonful of lemon-juice. Salt.

Time required, about three-quarters of an hour.

To make Quenelles of Veal:

2. Add one gill of second white stock. (See Lesson on "Stock.")

3. Put the stewpan on the fire, and stir well until it boils and thickens, and leaves the sides of the stewpan.

4. Now pour this mixture, or panada (as it is called), on to a plate.

5. Stand the plate aside to cool.

6. Take one pound of the fillet of veal and put it on a board.

7. Take a sharp knife, cut away all the skin and fat, and cut up the meat into small pieces.

8. Put these pieces of veal into a mortar, and pound them well with the pestle.

9. Place a wire sieve over a plate; take this pounded meat and pass it through the sieve, rubbing it with a wooden spoon.

10. When the panada on the plate is cold, put half of it and one egg in the mortar, and pound it to a cream.

11. Then add half the meat, and salt and pepper to taste, and pound all well together with the pestle.

12. Put into the mortar the remainder of the panada, and break in another egg, and add the rest of the meat.

13. Pound these well together again with the pestle.

14. Turn the mixture from the mortar into a basin.

15. Take a saute-pan and butter it inside.

16. Take a dessertspoon and fill it with the mixture, shaping it to the form of an oval with a knife, which you must dip occasionally into hot water, to prevent the mixture from sticking.

17. Take another dessertspoon and dip it into boiling water.

18. Scoop the quenelle from the first spoon into the second spoon, and put it into the saute-pan, and continue doing this till you have used up all the mixture.

19. Now make the sauce to be served with the quenelles.

20. Take a stewpan, and put in half an ounce of butter and half an ounce of flour.

21. Put the stewpan on the fire, and mix them together with a wooden spoon.

22. Take one dozen of button mushrooms, cut off the ends of the stalks, and wash them well in cold water.

23. Take them out of the water, put them upon a board, and peel them carefully with a sharp knife.

24. Pour half a pint of second white stock into the mixture in the stewpan, and add the mushroom peelings for flavoring.

25. Stir well until it boils and thickens.

26. Stand the stewpan by the side of the fire, with the lid half on, and let it boil for a quarter of an hour.

27. Then take a spoon, and skim off all the butter from the top of the sauce.

28. Now stir into the sauce one gill of cream, and stand the stewpan aside to keep warm, until required for. use.

29. Take the peeled mushrooms and put them in a stewpan, with a piece of butter the size of a chestnut.

30. Squeeze over them a teaspoonful of lemon-juice, and pour in one tablespoonful of cold water.

31. Put the stewpan on the fire, and just bring them to the boil.

32. Now pour boiling water carefully into the saute-pan, enough to cover the quenelles.

N. B. - Be careful to pour the water very gently into the saute-pan, or the quenelles will be spoiled.

33. Put the saute-pan on the fire, to poach the quenelles for ten minutes.

N. B. - Watch them, and occasionally turn them carefully with a spoon.

34. When the quenelles are done, lift them out of the water, and lay them on a cloth to drain off the water.

35. For serving, arrange them tastily in a circle on a hot dish.

36. Fill in the centre of the dish with the toiled mushrooms.

N. B. - Peas (see "Vegetables," Lesson No. 9), or spinach (see "Vegetables," Lesson No. 8), may be served with them instead, according to taste.

37. Take the stewpan off the fire, and pour the sauce through a strainer over the quenelles.