A guide to modern cookery by A. Escoffier

stiff, and therefore this process could not well apply to the _mousseline_ forcemeats. Place one-quarter lb. of forcemeat, when ready, on a floured board, and, with hands covered in flour, roll the preparation until it has lengthened itself into the form of a sausage, the thickness of which depends upon the required size of the intended quenelles. Cut up the sausage of forcemeat laterally with a floured knife, and roll each section with the finger-ends until the length it assumes is thrice that of its diameter. The balls should be put aside on a floured tray as soon as they are made. _The Poaching of Rolled Quenelles._—When all the forcemeat has been used up, the balls are gently tilted into a saucepan containing boiling, salted water, so calculated in quantity as to allow of their not being too tightly squeezed. The saucepan is covered and kept on the side of the fire until all the balls have risen to the surface and are almost out of the water. They are then removed with a skimmer and placed in a bowl of cold water. At last, when they have properly cooled, they are carefully drained on a cloth and put aside on a dish until required. When the quenelles are needed for immediate use it would be better not to cool them.