cover them; have ready a sheet of greased paper, place it on the top of the quenelles, and cook them gently for about ½ an hour. Drain, arrange in a circle or straight row, and mask with a good white sauce.
Time.—To make and cook, from 1¼ to 1½ hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 4 or 5 persons.
758.—RECHAUFFÈ OF VEAL. (Fr.—Rechauffé de Veau.)
Ingredients.—1 lb. of cold roast veal, forcemeat, No. 369, sippets of toast, 1 tablespoonful of coarsely-chopped gherkin or capers, ¾ of a pint of water, ¾ of an oz. of butter, ¾ of an oz. of flour, 1 small onion, 1 blade of mace, lemon-juice, salt and pepper, fat.
Method.—Cut the meat into thin slices and put them aside. Place the bones and trimmings in a stewpan with the onion, mace, and a little salt and pepper, and cover with cold water. Simmer gently for at least 1 hour, then strain, and add stock or water make up the ¾ of a pint. Melt the butter in a stewpan, add the flour, stir and cook slowly until it acquires a pale-brown colour, then add the strained stock. Stir until boiling, add the lemon-juice, season to taste, and put in the meat. Stand the stewpan where the contents will be kept just below simmering point, and let it remain for 1 hour, stirring occasionally. Meanwhile make the forcemeat as directed, form into small balls, and fry or bake in hot fat until crisp and brown. Place the meat on a hot dish, strain the sauce, season to taste, add the gherkin, and pour over the meat. Garnish with forcemeat balls, and sippets of toast, then serve.
Time.—About 2 hours. Average Cost, 6d. or 7d., in addition to the meat. Sufficient for 4 or 5 persons. Seasonable at any time.
759.—RISSOLETTES OF VEAL. (Fr.—Rissolettes de Veau.)
Ingredients.—3 ozs. of lean cooked veal, 1 oz. of lean cooked ham or tongue, ¼ of a pint of white stock, 1 tablespoonful of cream, ½ an oz. of flour, ½ an oz. of butter, the finely-grated rind of ½ a lemon, a pinch of salt and pepper, 1 egg, vermicelli, 4 ozs. of rough puff-paste, frying-fat.
Method.—Chop the meat very finely; make a sauce with the flour, butter and stock, add to it the meat, lemon-rind and mace, season well, and stir over the fire until well mixed. Cool slightly, then add the cream, and turn the preparation on to a plate. Roll the paste out thinly (it must not be thicker than foolscap paper), cut it into rounds of 1¼ or 2 inches diameter, place a little of the meat mixture on one half, moisten the edges of the paste, fold the other half over, making the croquette half-moon or crescent shape, and press the edges of the
