Purchasing a house 2695-98 Quadrupeds, general observations on 585, 597 Quail, description of the 1046 To carve a 1065 To dress a 1046 Queen-cakes 1773 Quenelles à tortue

For the Quenelles à Tortue, 1 lb. of veal, 1 lb. of bread crumbs, milk, 7 eggs, cayenne, salt, spices, chopped parsley, the juice of 2 lemons.

Let this boil, till no white scum rises; then take with a skimmer all the bits of turtle out of the sauce, and put them in a clean stewpan: when you have all out, pour the soup over the bits of turtle, through a tammy, and proceed as follows: QUENELLES À TORTUE.Make some quenelles à tortue, which being substitutes for eggs, do not require to be very delicate.

Let this boil, till no white scum rises; then take with a skimmer all the bits of turtle out of the sauce, and put them in a clean stewpan: when you have all out, pour the soup over the bits of turtle, through a tammy, and proceed as follows: QUENELLES À TORTUE.Make some quenelles à tortue, which being substitutes for eggs, do not require to be very delicate.

THE FINS may be served as a plat d'entrée with a little turtle sauce; if not, on the following day you may warm the turtle au bain marie, and serve the members entire, with a matelote sauce, garnished with mushrooms, cocks' combs, quenelles, &c.

It will be well to state, in the beginning of this recipe, that French forcemeat, or quenelles, consist of the blending of three separate processes; namely, panada, udder, and whatever meat you intend using.

Veal Quenelles.

When the three ingredients are properly prepared, pound them altogether in a mortar for some time; for the more quenelles are pounded, the more delicate they are.

If the quenelles are not firm enough, add the yolk of another egg, but omit the white, which only makes them hollow and puffy inside.

For brown or white ragoûts they should be firm, and when the quenelles are used very small, extreme delicacy will be necessary in their preparation.

FORCEMEAT, or QUENELLES, FOR TURTLE SOUP.

This sauce may be very much enriched by adding a few small quenelles, or forcemeat balls made of fish, and also glazed onions or mushrooms.

INGREDIENTS.Half a calf's head, or the remains of a cold boiled one; rather more than 1 pint of good white stock, No. 107, 1 glass of sherry or Madeira, cayenne and salt to taste, about 12 mushroom-buttons (when obtainable), 6 hard-boiled eggs, 4 gherkins, 8 quenelles or forcemeat balls, No. 422 or 423, 12 crayfish, 12 croûtons.

Have ready a few veal quenelles, made by recipe No. 422 or 423; add these, with the slices of head, to the other ingredients, and let the whole get thoroughly hot, without boiling.

Some small quenelles may be poached separately and put in tureen.

Celery or Asparagus Quenelle is made much in the same way.

Thus, fritters, moulds, quenelles, &c., may be varied at pleasure by substituting cauliflower, the white of spring onions or leeks, &c., for the celery or other ingredients mentioned.

Brazilian Quenelles.

If small ones, have tomatoes piled up in centre and quenelles placed round.

Take a quantity of any of the varieties of sausage meat, for which recipes are given, or a forcemeat, or quenelle mixture will do, add some finely minced parsley, any other seasoning required, and a beaten egg to bind.

Then scatter over and around the fish, a small can of mushrooms, sliced, oysters, mussels, picked shrimps and some quenelles.