Beef Marrow Quenelles

Put one-half pound of marrow into a basin with an equal quantity of breadcrumbs, add two tablespoonfuls of flour, salt and pepper to taste, and work it into a smooth paste with the yolks of six eggs and the white of one. Take it out,a little at a time, poach in boiling salted water, drain them, trim them round and serve very hot

Calfs Liver Quenelles

Steep a thick layer of bread in milk until well soaked, then squeeze, mix it with half a pound of finely-minced calf's liver, and season with parsley, chives and lemon peel, in small quantities and all finely chopped; dust in salt and pepper and a tablespoonful of flour, and bind the mixture with beaten eggs. Divide it with a tablespoon into small quantities, mould them into an oval shape. Plunge the balls into a saucepan of boiling water and boil for half an hour. Chop some bacon, place it in a fryingpan with a lump of butter and fry it until brown. When the quenelles are cooked pour the hot bacon and fat over them, and serve.

Chicken Quenelles

Mix together one teacupful each of breadcrumbs and finely-pounded cooked chicken; season highly with salt and cayenne, and moisten with raw egg yolks to bind it. Mould into little, olive-shaped pieces between two spoons; then either roll the quenelles in egg and cracker dust and fry them, or poach them until they float in boiling broth or water, and use them as desired.

Dutch Quenelles

Make some forcemeat - either game, chicken or veal - place it in a mortar, beat it well, and mix in two well-beaten eggs. Line a plain mould with some thin slices of fat bacon, fill it with the forcemeat and press well down. Put the mould into a saucepan with boiling water to three-fourths its height, and steam the contents for about an hour and a half. When cooked, turn the quenelle out onto a hot dish, removing all the bacon, brush it over with a paste-brush dipped in melted glaze, and serve with a sauceboatful of brown sauce.

Quenelles For Soups Entrees

Put into a basin the half-boiled yolks of two eggs, half their weight of hot boiled potatoes, one teaspoonful of chopped parsley, a small quantity of cayenne and salt, and the yolk of one egg, and mash all well together. Make the mixture into balls the size of cherries, using flour on the hands, drop these into a stewpan of boiling water and poach for a minute or two; then take them up with a skimmer and drop them into the soup a few minutes before serving.

Herb And Forcemeat Quenelles

Mix together in equal quantities some celery, parsley, chervil and green onions with a little tarragon and double their united bulk in spinach leaves. The latter should be washed in a number of waters to remove the grit. Place the herbs in a saucepan with boiling water enough to cover and boil for a few minutes. When soft drain, put them in a bowl of cold salted water, strain through a fine hair-sieve and chop them fine. Make about two-thirds of their quantity of fowl or veal forcemeat, season it well and mix with the herbs. Form the mixture into small egg-shaped quenelles using two teaspoons for the purpose, and dipping them into warm water each time. Throw the quenelles into a saucepan of boiling salted water and boil until firm. Drain them and serve in a soup tureen with any kind of soup.

Turtle Quenelles

Remove all the gristle, etc., from about twelve or fourteen ounces of turtle steak, cut it into pieces, place them in a mortar and pound well and then rub them through a fine sieve. Prepare a bread panada by working the crumb of a loaf in a saucepan with one ounce of butter, stirring well over the fire until the mixture does not adhere either to the spoon or the pan. Place the turtle puree back into the mortar, add one-half pound of bread panada and six ounces of butter; work them well together, adding two tablespoonfuls of brown sauce, the whites of three eggs and the yolks of five, a small quantity of powdered basil and grated nutmeg, salt and pepper to taste. Form the quenelles into shape with two tablespoons, plunge them into a saucepan of boiling consomme or rich broth, and poach. When done remove them, arrange them in a heap or a pyramid on a dish, and serve with a quantity of rich perigord sauce in a sauceboat.

Ravioles Of Game In Consomme

Remove the skin and sinews from two fillets of any uncooked game, chop the latter up and pound in a mortar with half their bulk each of cooked calf's brains, raw beef marrow, and grated Parmesan cheese. Add the yolks of two eggs to form the mass into a stiff paste, and with it prepare sixty or seventy ravioles. Plunge them into a saucepan of boiling water, boil for one or two minutes, remove the pan from the fire, cover it over and let the ravioles remain for another two or three minutes. Take them out, drain, put them in a soup tureen, pour over two or three quarts of game consomme, and serve.