Chop chicken and press through a sieve. Soak bread in milk, press through sieve, add melted butter, egg slightly beaten, chicken, seasonings, and milk to make of the consistency to shape. Shape between two spoons, and poach in boiling salted water.
Fish Quenelles
- 1 cup fish
1 egg white
salt, pepper, cayenne
⅓ cup cream
Chop fish and press through a sieve. Add unbeaten white of egg and cream beaten until stiff; add seasonings, and poach in boiling water.
This mixture may be rolled in balls or shaped in teaspoons.
SOUPS
Brown soup stock is made from beef and vegetables, or from beef, veal and fowl, and vegetables.
Veal with onion and celery and seasonings makes white stock; or veal and chicken together, with celery, onions, and seasonings, are used for white stock.
Cream soups are generally made without stock, milk or cream being the liquid used, the foundation made from fish or vegetables.
Chicken Stock is made from fowl, resembles white stock, but not quite so rich.