Quenelles of Chicken, Veal, or Rabbit

Method

Take ten ounces of the raw meat, six ounces of panard, two tablespoonfuls of thick Bechamel sauce, one ounce of butter, two and a half eggs; season with pepper and very little salt. Pound the meat till quite smooth, then pound the panard separately and complete as in the above farces, and after passing through the sieve mix in two tablespoonfuls of cream and form into shapes with spoons.

Shaping Quenelles.