Ingredients

One pound of breast of chicken organic, raw and free of sinews; eight egg-yolks, half a pound of butter, salt, red pepper, nutmeg and two gills of well reduced veloute (No. 415). Pass twice through the machine (Fig. 47). One pound of raw and nerveless chicken or game fillets, or else chop the pieces very fine and pound them to reduce to a fine paste; rub this through a round quenelle sieve (Fig. 142). Incorporate into it eight egg-yolks one by one, also half a pound of butter divided into small pieces; season with salt, red pepper and nutmeg, and add two gills of well reduced veloute (No. 415). Work the forcemeat well in a mortar, so that it acquires a good consistence; test it and if necessary to rectify (see No. 60). This forcemeat is used to make either red, white or green quenelles.

Fig. 49.