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To prepare quenelle meat for entrées. Mode No. 1. To make quenelle meat, a mortar is indispensable, as it must be pounded to a pulp that will go through a sieve, and I have known a persevering woman grate the breast of chicken on a large grater, but this is very slow work. Take the white meat from a large, young, uncooked chicken, and remove all skin, fat, and sinew.
I thought of the hours he had spent in planning, combining, and then manufacturing his ridiculous machine. I was touched by the anxiety and affection which had prompted the invention of this life-saving apparatus, and I held out my hand to my poor Quenelle, saying, "Be off now, quickly; the boat is just going to start." He kissed the hand held out to him in a friendly way, and hurried off.
Having your quenelle meat ready, proceed to vary it as follows, allowing one quenelle of each color to each guest: For the green quenelles use sufficient pounded tarragon to color one third the meat delicately. For the second use sufficient lobster coral pounded to redden it. The third must be made dark with pounded truffles.
Then dip your finger in cold water and press a hole in the centre of each to the bottom; fill it with a purée of ham, and then put a coating of quenelle meat over, and steam twenty minutes. Purée of ham is prepared as follows: pound lean boiled ham in a mortar with some stock that has been boiled down to half glaze; rub through a wire sieve. If too stiff, moisten with a little more melted glaze.
The water must boil very gently. Drain on a sieve; serve with mushroom or tomato sauce. Have a little dried parsley and grated tongue or ham, and scatter alternately on each quenelle. Mode No. 2. Steep a pound of bread crumb in tepid water; wring it in a cloth to get rid of the moisture; put it in a stewpan with a tablespoonful of butter and a pinch of salt.
Work all well together, stir in half a gill of thick cream, and pass the whole through a wire sieve. Put the whole on ice to get firm. The quenelles should be about the size of a small egg flattened; shape with two tablespoons dipped in flour. Have ready a frying-pan with boiling water in which is a saltspoonful of salt, lay each quenelle carefully in, and poach for ten minutes.
"She says she described him to you. 'Complexion of a sweetbread, consistency of a quenelle, grey, and like a Saint without his dish behind the head." "Her descriptions are strikingly accurate, but she forgot to sketch his back, and all that I saw was a narrow sloping back and a broad hat resting the brim on it.
A few of my friends had gathered round, hoping for one of La Quenelle's mad freaks, but they had never expected anything like this one. M. Mayer, one of our impresarii, fearing a scandal of too absurd a kind, dispersed the people who were gathering round us. I did not know whether to be angry or to laugh, but the jeering, unjust speech of one of my friends roused my pity for this poor Quenelle.
La Quenelle was by no means disconcerted, and he put the belt on himself in order to show me how it was used. Nothing could have looked more foolish than this man, with his sad, serious face, putting on this apparatus. There were a dozen egg-sized bladders round the belt, eleven of which were filled with air and contained a piece of sugar.
Drain and press it, then beat it through a wire sieve; return to the saucepan with two ounces of butter; pepper and salt; stir till well mixed. Stir a gill of cream to the quenelle meat, then use enough of the spinach to give it a fine light-green color. When well mixed, butter some dariole moulds; nearly fill them.
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