juice, a speck of mace and plenty of salt and pepper. Cook for two
minutes. Stir in the soaked gelatine, and remove from the fire. Into
this sauce stir one pint and a half of cold chicken, cut _very_
fine. Set away to cool. Butter eighteen small egg cups, and cover the
sides and bottoms with a thick layer of the force-meat. Fill the
centre with the prepared force-meat, which should be quite firm. Cover
with chicken. Place the cups in a steamer and cover them with sheets
of thick paper. Put on the cover of the steamer, and place upon a
kettle of boiling water for half an hour. Do not let the water boil
too rapidly. Take up, and put away to cool. When cold, dip the
_quenelles_ twice in beaten egg and in bread crumbs. Fry in
boiling fat for three minutes. Serve hot with a garnish of stoned
olives.


Chicken Quenelles, Breaded.

Prepare the _quenelles_ as before, and when they have been
boiled, drain, and let them grow cold. Dip in beaten egg and roll in
bread crumbs; place in the frying basket and plunge into boiling fat.
Cook three minutes. Serve with fried parsley or any kind of brown
sauce.


Veal Quenelles.

One pound of clear veal, one cupful of white sauce, six table-
spoonfuls of butter, one cupful of bread crumbs, one of milk, four
eggs, salt, pepper, a slight grating of nutmeg and the juice of half a
lemon. Make and use the same as chicken _quenelles_.