(2326). Chicken Quenelles A La Drew (Quenelles De Volaille A La Drew)

Butter some oval molds three inches long by two wide and two and a quarter inches deep; decorate them with cuts of truffles and cover this with a layer of chicken quenelle forcemeat (No. 89), then poach in a slack oven. Prepare some forcemeat croutons so that when they are trimmed and fried they will be exactly the same size as the quenelles and each a quarter of an inch thick; these are to be made of chicken quenelle forcemeat (No. 89) and foies-gras forcemeat (No. 78), half of each, mixed well and rubbed through a sieve. Spread this on sheets of strong buttered paper and poach in a slack oven; when cold dip in beaten eggs and bread-crumbs, and fry to a fine color; drain, wipe and dress these around a croustade (Fig. 8) made of fine foundation paste (No. 135), fastened with paste on to the center of a dish, pouring a little supreme sauce ( No.547) around. Unmold the quenelles and lay them on the forcemeat croutons; till the croustade with whole peeled truffles and channeled fresh mushrooms (No. 118); cover these garnishings with supreme sauce (No. 547); finish when ready with raw egg-yolks, cream and fresh butter, range some trussed crawfish on top of the garnishing, then serve.

(2327). Chicken Quenelles A La Richelieu (Quenelles De Volaille A La Richelieu)

Decorate some oval-shaped molds with fanciful cuts of very black truffles. Pound one ounce of truffles with the same quantity of cooked rice and half as much fresh butter, adding one or two spoonfuls of bechamel sauce (No. 409), pass all through a sieve and let get very cold. Garnish half of the molds with chicken quenelle forcemeat (No. 89), lay the prepared truffle puree in the center, cover over with more forcemeat and poach them in a slack oven: as soon as they are firm to the touch, unmold and dress them crown-shaped: serve separately a Perigueux sauce ( No. 517).

Fig. 429.

(2328). Chicken Quenelles, Bretonne (Quenelles De Poulet Bretonne)

This entree is to be dressed on a paste foundation that covers the bottom of a dish, the sides of it to be decorated, and it should have a round Hat support in the center, shaped rather on a slope and two inches high; this support is to be made of fried bread covered with forcemeat and poached in a slack oven. In this manner the quenelles will have a firm foundation to stand against, and the mushrooms being supported by this prop cannot impair the solidity of the circle, but in order to be perfectly safe it were better that the bottom of the dish be provided with an outstanding ledge, thus giving more strengtn to the circle. Prepare a pretty garnishing of turned mushrooms (No. 118) of even size, and cooked very white; have some minced onions also prepared, reduced with good bechamel sauce (No. 409), and thickened off the tire with two egg-yolks, finishing with a dash of cayenne. Pound the raw- meats of a large chicken, mixing in a third as much pate-a-choux panada (No. 121), adding it very slowly so that the meats will take some time to pound, then put in about four or five spoonfuls of the minced onions.

When all is well mingled add two or three raw yolks; pass this forcemeat through a sieve, lay it aside in a metal bowl, smooth it on ice. and mold it into about fifteen handsome quenelles (No. 154); poach and remove carefully with a skimmer; drain on a cloth, and dress them at once in a uniform circle, slightly spreading outward; arrange the mushrooms on top of the support, and cover them with a little good veloute sauce (No. 415), reduced with the mushroom broth and parings; serve more of this sauce apart.

Fig 430.

(2329). Quenelles Of Chicken With Consomme (Quenelles De Poulet Au Consomme)

Prepare a quenelle forcemeat with the breasts of two chickens the same as for No. 89; form a small quenelle and throw it into a little boiling broth; remove it from the fire and poach it for about ten minutes, cut it in two to be assured of its delicacy, and if found too hard add two or three spoonfuls of allemande sauce (No. 407) to the forcemeat, and if too soft a little panada (No. 121), pounding it well and adding only a small quantity at a time; then place the forcemeat in a tin vessel and lay it on ice. Put the four well-masted legs and all the fragments of the chickens into a saucepan, with the exception of the livers and gizzards, moisten to the height of the meats with some good stock (No. 194a), then boil and skim; add an onion stuck with a clove, a minced carrot and a bunch of parsley garnished with a bay leaf; let cook for one hour on a very slow fire, then strain, skim off the fat. clarify and pour it through a napkin; it should be of a fine color. An hour and a quarter before serving butter a sauteing pan liberally, having it large enough to hold twelve soupspoon quenelles, and mold them as explained in No. loo.

Twenty minutes before serving put this sautcing pan on the range and moisten the quenelles with some of the boiling broth ( No. 194a); cover and set it on one side to poach without boiling; as soon as they feel hard under the pressure of the finger, and have risen to the surface of the broth, drain them on to a white cloth and lay them either in a vegetable dish or a silver one and pour the boiling prepared consomme over.