Take a pound and a half of lean veal, scrape, pound, and pass it through
a fine wire sieve, when passed there should be one pound of meat; then
take one pound of beef suet, which shred and chop very fine, put it into
a mortar and pound it well, then add six ounces of panade (No. 125),
with the suet, pound them well together; then add the veal, season with
a little pepper, salt, and a very little grated nutmeg, mix the whole
well together; then add three eggs by degrees, then the yolks of three
more eggs when well mixed, whisk the whites of the three eggs to a very
stiff froth, add to the forcemeat, mix them well in, and it is ready to
use where directed. To form this or the following forcemeats into large
quenelles, have two silver tablespoons, fill one of them with the
forcemeat, dip your knife in hot water with which smooth it over, then
dip the other spoon into boiling water, and with it remove the forcemeat
from the first spoon and slip it from that into a buttered sauté pan,
proceeding thus until you have as many as you require; then cover them
with some second stock, and boil them about ten minutes, or until firm,
and they are ready for use. Small quenelles are made in the same manner,
only using teaspoons instead of tablespoons.