Suitable for ordinary Quenelles and the bordering of entrées.
Cut the flesh in dice and pound with the seasoning; remove the pounded flesh then pound the panada, add the butter and replace the flesh. Work the mixture vigorously with the pestle so as to ensure the complete amalgamation of the ingredients.
Add the eggs and yolks one or two at a time to the mixture, and mix well. Pass through a fine sieve, place in a basin then work the mixture well until smooth, using a wooden spatula.
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