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browning. Add the breadcrumbs, sage and seasoning, mix well, and use as required.

Average Cost.—4d. Sufficient for a leg or loin of pork.

Note.—For other methods see "Sage and Onion Stuffing."


To make quenelles a good shape it is necessary to use a knife and two dessertspoons, or smaller spoons when intended for soup. Dip one of the spoons in hot water to prevent the mixture sticking to it, fill it with the farce, press it from the sides, and raise it in the centre with the knife (previously dipped in hot water), making it a nice oval shape. Take the other spoon, dip it into hot water, pass the knife carefully round the edge of the quenelle, transfer it to the second spoon and shape as before. As the quenelles are shaped they should be placed in the sauté pan, or stewpan, in which they are to be cooked. When ready, sufficient boiling stock or water to half cover them should be added, and the top of the quenelles must be covered with a sheet of greased paper to preserve the colour, and keep moist that part of the quenelles not under water.


Ingredients.—½ a lb. of fillet of veal, ⅛ of a pint of stock, ½ an oz. of butter, 1 oz. of flour, 1 egg, salt and pepper.

Method.—Melt the butter in a small saucepan, add first the flour and then the stock, stir and cook until the mixture forms a compact mass round the bowl of the spoon, then put it aside to cool. Pass the veal 2 or 3 times through the mincing machine, or chop it finely. Pound the panada (or flour mixture) and the meat well together until smooth. Add the eggs separately, season to taste, and give the whole a good pounding. Pass the mixture through a fine sieve, shape it into small quenelles by means of 2 egg spoons, and poach in a little hot stock until firm. Add them to the soup, and serve.

Time.—About 45 minutes. Average Cost, 8d. to 9d.

404.—SAGE AND ONION STUFFING. (For Roast Goose, Duck, Pork.)

Ingredients.—2 lb. of onions, ½ a pint of freshly-made bread crumbs, 1 tablespoonful of finely-chopped sage or a teaspoonful of powdered sage, 2 ozs. of butter, salt and pepper.

Method.—Cut the onions into dice, put them into cold water, bring to the boil, cook for 5 minutes, then strain and drain well. Melt the butter in a stewpan, and fry the onions for about 15 minutes without browning them. Add the breadcrumbs, sage, and seasoning, mix well, and use as required.