Quenelles. Maltese Cross
Some cold, white meat of fowls or veal.
1 cup fine bread-crumbs.
3 table-spoonfuls cream or milk.
2 table-spoonfuls melted butter.
1 egg, well beaten.
1 cup well-flavored gravy.
Pepper and salt.
Chop the meat very fine. Wet the crumbs with milk, and drain as dry as you can. Work into this paste the meat and egg, seasoning well. Flour your hands, and make the mixture into round balls, rolling these in flour when formed. Have ready the gravy hot in a saucepan; drop in the quenelles, and boil fast five minutes. Take them up and pile upon a hot dish; thicken the gravy with browned flour; boil up once and pour over them.
Or
After making out the quenelles, roll them in beaten egg, then in cracker-crumbs, and fry in good dripping seasoned with onion. Dry every drop of grease from them by rolling them upon paper, and serve with the gravy poured over them.
These quenelles are nice served up with fricasseed sweetbreads, or as a garnish for them, or game.