This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Small balls or. egg shapes of pounded white meat The most elaborately made have the meat pounded in a morterasdforced through a seive. They are served in consommes and soups and enter in several of the standard garnishes which give names to dishes. They are sometimes made to inclose a highly flavored mince, (see Consomme Nationale,) and again are made in flattened shapes and the upper surfaces decorated with truffles made to adhere with white of egg.
" Quenelles are another delicate and attractive form in which cold veal or fowl can be served. Moisten one cup of finely crumbed bread with three tablcspoonfuls of cream or milk, drain as dry as possible, add two tablespoonfuls of melted butter, and as much finely chopped meat as you wish; work in well one beaten egg, and season all thoroughly. Flouring your hands, form the paste into round balls, rolling them in flour when shaped. Bring to a boiling heat in a saucepan one large cup of well seasoned gravy, drop in the quenelles, and boil fast five minutes. The gravy can be thickened and poured over them, or they can be rolled in flour or cracker crumbs, and fried in lard or butter, draining off all the grease before serving".