Chop the veal and suet separately, then pound together working vigorously in a mortar to ensure the amalgamation of the two items then adding the seasoning and the eggs and yolks one by one.
Pass through a fine sieve, spread on a tray and keep on ice until the following day. The next day, chill the mortar by filling it with ice; remove the ice then pound the mixture again and add the cream little by little working it in with the pestle. Test the quality before moulding the Quenelles and correct if necessary.
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