1040—Quenelles de Brochet à la Lyonnaise

Pound separately one lb. of the meat of pike, cleared of all skin and bones, and one lb. of the fat of kidney of beef, very dry, cleaned, and cut into small pieces. If desired, half of the weight of the fat of kidney of beef may be replaced by one-half lb. of beef marrow.

Put the pounded meat of the pike and the kidney fat on separate plates. Now pound one lb. of frangipan Panada (No. 192, C. Frangipan Panada) and add thereto, little by little, the white of four little eggs. Put the pike meat and the fat back into the mortar, and finely pound the whole until a fine, smooth paste is obtained. Rub the latter through a sieve; put the resulting purée into a basin, and work it well with a wooden spoon in order to smooth it.

With this forcemeat mould some quenelles with a spoon, and poach them in salted water.

If these quenelles are to be served with an ordinary fish sauce, put them into it as soon as they are poached and drained, and simmer them in it for ten minutes that they may swell.

If the sauce intended for them is to be thickened with egg-yolks, and buttered at the last moment, put them into a saucepan with a few tablespoonfuls of fumet, and simmer them as directed in the case of an ordinary fish sauce, taking care to keep the saucepan well covered that the concentrated steam may assist the swelling of the quenelles. In this case they are added to the sauce at the last moment.

N.B.—Slices of truffle may always be added to the sauce. The quenelles are dished either in a silver timbale, in a shallow timbale-crust, or in a fine vol-au-vent crust, in accordance with the arrangement of the menu.