A guide to modern cookery by A. Escoffier

forcemeats, and allows of the balls being much softer, as the forcemeat need not be so stiff. First, butter the sautépan or the tray, whereon the balls are to be laid, by means of a brush, and let the butter cool. Put the sautépan on the table in front and a little to the right of one; on the left, place the sautépan or bowl containing the forcemeat, and on the further side of the buttered sautépan there should be a receptacle containing hot water, into which the spoon used for moulding is inserted. For ordinary quenelles two coffee-spoons are used, one of which is kept in the hot water as stated above. Now, with the other held in the left hand, take up a little of the forcemeat (just enough to fill the spoon); withdraw the second spoon from the hot water and place it, with its convex side uppermost, on the other spoon. This smoothens the upper surface of the forcemeat. Now, with the help of the second spoon, remove the whole of the contents of the first spoon, and overturn the second spoon on the spot in the tray or sautépan which the ball is intended to occupy. The second spoon, being at once moist and hot, allows the forcemeat to leave it quite easily in the shape of a large olive. Renew this operation until the whole of the forcemeat has been used. _The Poaching of Spoon-moulded Quenelles._—When all the balls have been moulded, place the tray on the side of the stove and pour enough boiling, salted water over them to moisten them abundantly. Leave them to poach, and from time to time move the tray; then, when they have swollen sufficiently and seem soft and firm to the touch, drain them. If they are to be used at once they should be placed directly in the sauce. If they have been prepared in advance, it would be well to cool them as directed under rolled quenelles.