Quenelles of Chicken, Game, Hare or Rabbit
4 ozs. meat
2 ozs. bread-crumbs
2 ozs. butter
1 whole egg and 1 extra yolk
Chop and pound the meat. Soak the bread-crumbs in a little milk or broth. Mix all thoroughly together. Season. Pass through a sieve. Form into balls. Drop into boiling water or broth and simmer for three minutes.
The best meat should always be reserved for making quenelles.