proportion, for 1 entree.

_Note_.--The French are noted for their skill in making forcemeats; one
of the principal causes of their superiority in this respect being, that
they pound all the ingredients so diligently and thoroughly. Any one
with the slightest pretensions to refined cookery, must, in this
particular, implicitly follow the example of our friends across the
Channel.

FORCEMEAT, or QUENELLES, FOR TURTLE SOUP.

(_See No_. 189.)

423. SOYER'S RECIPE FOR FORCEMEATS.--Take a pound and a half of lean
veal from the fillet, and cut it in long thin slices; scrape with a
knife till nothing but the fibre remains; put it in a mortar, pound it
10 minutes, or until in a puree; pass it through a wire sieve (use the
remainder in stock); then take 1 pound of good fresh beef suet, which
skin, shred, and chop very fine; put it in a mortar and pound it; then
add 6 oz. of panada (that is, bread soaked in milk and boiled till
nearly dry) with the suet; pound them well together, and add the veal;
season with a teaspoonful of salt, a quarter one of pepper, half that of
nutmeg; work all well together; then add four eggs by degrees,
continually pounding the contents of the mortar. When well mixed, take a
small piece in a spoon, and poach it in some boiling water; and if it is
delicate, firm, and of a good flavour, it is ready for use.

FRIED BREAD CRUMBS.

424. Cut the bread into thin slices, place them in a cool oven
overnight, and when thoroughly dry and crisp, roll them down into fine
crumbs. Put some lard, or clarified dripping, into a frying-pan; bring
it to the boiling-point, throw in the crumbs, and fry them very quickly.
Directly they are done, lift them out with a slice, and drain them
before the fire from all greasy moisture. When quite crisp, they are
ready for use. The fat they are fried in should be clear, and the crumbs
should not have the slightest appearance or taste of having been, in the
least degree, burnt.

FRIED SIPPETS OF BREAD (for Garnishing many Dishes).

425. Cut the bread into thin slices, and stamp them out in whatever
shape you like,--rings, crosses, diamonds, &c. &c. Fry them in the same
manner as the bread crumbs, in clear boiling lard, or clarified
dripping, and drain them until thoroughly crisp before the fire. When
variety is desired, fry some of a pale colour, and others of a darker
hue.

FRIED BREAD FOR BORDERS.

426. Proceed as above, by frying some slices of bread cut in a