Quenelles Of Rabbits

The best quenelles are made with fillets only. If you are engaged by a nobleman who has game in abundance, take the fillets for the quenelles; with the legs and shoulders make a giblotte, or a pie English fashion for the servants, and with the remaining bony parts you make the consomme. When you lift up the fillets, you must leave the sinews about the carcass. Pound the meat, and make a panada as for other quenelles. Take a calf's udder likewise, which prepare as directed above. Quenelles differ in flavour and appellation, only in consequence of the meat of which they are made. Remember that the panada and calf's udder are indispensable articles. Follow what I have prescribed at No. 1, for the quenelles of veal, which I have mentioned the first, as being more frequently used than all others.

They are very good and likewise very cheap, as veal is always requisite for sauces and broth. Half or three quarters of a pound of veal is no great drawback, neither can it weaken the sauce, although of service to make several good entrees, as will be shewn hereafter.

Farce De Godiveau, For The Pates A La Mazarine, Etc

Take three-quarters of a pound of very white veal, a pound and a half of beef suet, which you strip of all the sinewy skins; chop the suet separately, and the veal the same. When you have chopped them both, take some herbs, such as parsley, shalots and mushrooms, which chop also very fine, and sweat in a little butter; mix the whole together, veal, suet, and herbs, and season with pepper and salt. Then chop them again. Break two eggs, yolks and whites, and if the godiveau appears to be well mixed, put a little piece into the oven in a small tart mould* If it rises well, and is properly seasoned, that is a sign of its-being done: if not, put it into the mortar again with a little milk or water.

By dint of great practice, you acquire the facility of observing accidents which cannot be properly explained. In the summer season, for instance, the suet being very soft, you find more difficulty in using it. If you have any good ice, put some small pieces into the godiveau, to make the meat and suet combine the better.

Farce Of Carp

Take the flesh of two carps, which you must chop, pound, and rub through a sieve. Soak some crumb of bread in some good milk ; have a few mushrooms and a little parsley chopped very fine. Set the herbs to sweat in a little butter, over a very slow fire. Then let them cool in a hair sieve. Next put the bread, that has been soaked and squeezed properly, with the flesh of the carp that has been rubbed through a tammy, into a mortar, with a lump of butter of about the same bulk as the flesh of the carp, and season with pepper, salt, allspice, three or four eggs, whites and yolks together: farces with butter, require more eggs than those with udder. Yet before you put more than three, you must try to roll some of the farce in a little flour, and to poach it in boiling water. You then taste, and add to the seasoning if required. When completely done, rub it through a sieve, and let it cool in the larder, and use it when you have occasion. This farce is used for petty patties of carp. We also make quenelles for matelottes,etc.

Quenelles Of Fowl

The quenelles of fowl are made with the fillets only, all other parts being too full of sinews. Take the fillets of young chickens, for you must never use those of an old fowl, as they are tough and thready. Veal when very white, is much better than tough fowl. Cut this meat into dice and pound it in a mortar, till it can be rubbed through a sieve. Next make three balls, as you have done for the quenelles of veal. Then pound, season, and try them in the same manner as directed above, as they must be made firm, or soft, according to the use they are intended for. Quenelle au consomme clarifie, for instance, must be very delicate and soft. If they are to be served in a ragout, either white or brown, they must be made firmer, and so on. Thefarce a quenelles is much used in cookery. With it alone you. may make various good entrees; and it serves besides to garnish ragouts, matelottes, godards, chambords, pates chauds, etc. etc. Observe particularly, that when you use {he quenelles very small, the farce may be very delicate, but if you make any boudin, or turban, or any other different kind of entree, in proportion to the size of it you must keep the quenelles firm, which depends solely on their having more eggs; this addition makes the farce softer when raw, but increases its firmness when poached.