Poach, dip in beaten egg, and roll in bread-crumbs, and colour as before in clarified butter.
Serve a clear Soubise separately.
[1657—QUENELLES DE VOLAILLE MORLAND]
Mould some portions of somewhat firm chicken [mousseline] forcemeat into the shape of oval quenelles, three oz. in weight. Dip them in beaten egg; roll them in finely minced truffle, and press lightly on the latter with the blade of a knife, in order that it may combine with the egg.
Poach gently in clarified butter, under cover, that the forcemeat may be well cooked.
Dish in a circle, and in the middle pour a mushroom purée.
[1658—QUENELLES DE VOLAILLE D’UZÈS]
Line the bottom and sides of some oval buttered quenelle moulds with chicken forcemeat prepared with panada and cream. Garnish the middle with a mince of the white of chicken meat cohered with reduced Allemande sauce, and cover with forcemeat.
Poach the quenelles in good time; drain them on a piece of linen; set them in a circle on a round dish, and coat with Aurore sauce. Garnish the centre of the circle with a fine [Julienne] of truffles.