three eggs, one teaspoonful of onion juice, one of lemon juice, half a
cupful of white stock or cream, one cupful of stale bread, one of new
milk, and salt and pepper to taste. Skin the chicken, take all the
flesh from the bones, and chop and pound _very_ fine. Mix the
pork with it, and rub through a flour sieve. Cook the bread and milk
together for ten minutes, stirring often, to get smooth. Add this to
the chicken, and then add the seasoning, stock or cream, yolks of
eggs, one by one, and lastly the whites, which have been beaten to a
stiff froth.

Cover the sides and bottom of a frying-pan with soft butter. Take two
table-spoons and a bowl of boiling water. Dip one spoon in the water,
and then fill it with force-meat, heaping it; then dip the other spoon
in the hot water, and turn the contents of the first into it. This
gives the _quenelle_ the proper shape; and it should at once be
slipped into the frying-pan. Continue the operation until all the meat
is shaped. Cover the quenelles with white stock, boiling, and slightly
salted, and cook gently twenty minutes. Take them up, and drain for a
minute; then arrange on a border of mashed potatoes or fried bread.
Pour a spoonful of either Bechamel, mushroom or olive sauce on each,
and the remainder in the centre of the dish. Serve hot.


Chicken Quenelles, Stuffed.

Prepare the force-meat as for _quenelles_. Soak four table-
spoonfuls of gelatine for one hour in cold water to cover. Put two
table-spoonfuls of butter in a frying-pan, and when hot, add one
table-spoonful of flour. Stir until smooth, but not brown; then
gradually stir in one pint of cream. Add one table-spoonful of lemon