French Forcemeat Called Quenelles

Ingredients

• 4 ounces finest veal
• 2 ounces crumb of a stale loaf
• 1 yolk egg yolk
• 3 ounces very fresh butter
• 1/4 teaspoonful mace
• 1/8 teaspoonful cayenne
• nutmeg
• 1 saltspoonful salt
• 1 whole egg

Instructions

1. Rasp the veal quite clear of sinew, then chop and pound it well until it reaches the finest paste; pass through a sieve if needed for smoothness.
2. Soak the breadcrumbs in rich but pale veal gravy or white sauce in a small saucepan.
3. Press and drain away as much moisture as possible from the bread mixture.
4. Stir the bread mixture over a gentle fire until it is as dry as it will become without burning — it should adhere in a ball to the spoon and leave the pan quite dry.
5. While the bread mixture is still hot, stir in the egg yolk.
6. Once the bread mixture is completely cold, add it to the pounded veal along with the very fresh butter, mace, cayenne, a little nutmeg, and salt.
7. Beat the mixture thoroughly and blend it well together until perfectly combined.
8. Add the whole egg (after removing any specks) and beat until the mixture is ready for use.
9. Mould the forcemeat into balls or small thick oval shapes, slightly flattened.
10. Poach the quenelles in soup or gravy for ten to fifteen minutes.
11. Serve the quenelles by themselves in a rich sauce as a corner dish, or in conjunction with other things.
12. Alternatively, poach for three or four minutes only, cool on a drainer, dip into egg and the finest breadcrumbs, then fry and serve as croquettes.