Comprising Quenelles of Fowl, a' I' Essence.

" a' Ia' Toulouse.

" a' la Marechale.

Boudins of Fowls, a' la Richelieu. " a' la Perigueux.

" a' la Sefton.

Boudins of Fowls a' la d' Artois. " a' la Cardinal.

" a' la Soubise.

" a' la Reine.

Bouche'es d la Pompadour.

1001. Quenelles Of Fowl, A L'Essence

Prepare some quenelle force-meat (No. 242), with the fillets of two fowls, in which should be incorporated a spoonful of reduced Alle-mande sauce (No. 7) ; this should then be moulded into quenelles in the following manner: First, take up as much of the force-meat as will fill a silver table-spoon, then smooth it over the top in a dome-like form with the blade of a knife dipped in hot water; next with another spoon of the same size and shape which must be dipped in hot water, scoop the quenelle out of the spoon, and lay it upon the under side at the bottom of a deep sautapan, previously spread with butter for the purpose; repeat this until the whole of the force-meat that is meant for the entree be used up, and then place a covering of buttered paper over them, and pour sufficient boiling consomme in at the side of the sautapan to float the quenelles. About ten minutes' gentle simmering by the side of the stove-fire will suffice to do them ; they must then be drained with care upon a napkin, dished up in a close circle; pour some bright consomme of fowl (boiled down to nearly the consistency of half-glaze) under them, and send to table.

Note. - Quenelles of fowl prepared in this manner, may also be served with the following sauces : Supreme, Italienne, Perigueux, Allemande, Bechamel, Richelieu.

1002. Quenelles Of Fowl, A La Toulouse

For this entree it will be necessary when about to mould the quenelles, first to shake some flour over a slab or table, and then to take up six spoonfuls of the force-meat and drop them separately upon the slab; next shake a little flour over them, and proceed to roll each into the form of an egg; these must then be placed in rows in a deep sautapan (previously spread with butter), about two inches distant from each other, and flattened to a quarter of an inch in thickness, by gently pressing them down with the fingers ; after which pour in some boiling broth, and set them by the side of the fire to poach. When the quenelles are done, drain them upon a napkin, trim them neatly, still retaining their oval shape, and place one half of them in a sautapan with a little white consomme; bread-crumb the remainder, first masking them over with a coating of Allemande sauce. When about to send to table fry the bread-crumbed quenelles of a light color, in hog's-lard heated for the purpose, and having warmed the plain ones, and drained them upon a napkin, dish up the entre'e, alternately placing one of each sort of quenelle ; fill the centre with a white Toulouse ragout (No. 187), pour some of the sauce round the base and serve.