1 Force-meat (any kind), quantity as needed for the dish
Instructions
1. Prepare force-meat of your choice (fish, poultry, veal, or other meat are all period-appropriate) and chill it thoroughly before shaping.
2. Shape the quenelles using one of three methods: (a) roll the mixture into small balls by hand; (b) use two tablespoons to form oval dumplings by passing the mixture back and forth between the spoons; or (c) pipe the mixture through a pastry bag onto a sheet of buttered parchment paper, cutting or pressing into oval portions.
3. Bring a wide saucepan of salted water or stock to a gentle boil — full rolling boil will cause the quenelles to break apart. The water should be seasoned noticeably but not aggressively: approximately 1 tsp (6 g) salt per quart (950 ml) of water.
4. Lower the shaped quenelles carefully into the simmering liquid in batches, avoiding crowding. Cook 6–10 minutes (for tablespoon-sized ovals approximately 1 inch / 2.5 cm in diameter), until the quenelles are firm to a gentle press, have risen to the surface, and are cooked through with no raw center — an internal temperature of 160°F (71°C) for poultry or pork force-meat, 145°F (63°C) for fish or veal.
5. Remove with a slotted spoon and drain briefly on a clean towel.
6. Serve at once: as a garnish dropped into finished soup, or as an entrée accompanied by a sauce (velouté, cream sauce, or tomato sauce are all period-appropriate).
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