1/2 pound of lean veal
1/2 cup bread crumbs soaked in 1/4 cup milk
1/2 cup softened butter
2 eggs
salt and pepper
Force the meat through a meat chopper, using the finest blade. Drain the3
bread crumbs and mix with the butter and meat. Pound the mixture to a smooth
paste. Separate the yolks and whites of the eggs. Stir the yolks into the
paste and season with salkt and pepper. Fold in the egg whites, beaten stiff.
The traditional shape of quenelles is that of a small link sausage. For
by making little balls of the mixture and rolling them on a floured bread
board. Drop into boiling water and cook for 15 minutes.
Substitute ground seafood for Seafood quenelles