Instructions: Pound together meat, butter, bread crumbs.

Add the 2 egg yolks and mix well,

Add the 4 other egg yolks, salt, pepper and a little nutmeg to taste.

Pound and mix again.

Add the 4 egg whites, stiffly beaten, fold thoroughly into mixture.

Make into little oval shapes with 2 dessertspoons.

Put into a lightly buttered, shallow pan.

Pour boiling stock or water over, very gently to cover.

Lay buttered paper or foil on top.

Poach very gently for 10 minutes.

Prepare buttered, boiled peas mixed with chopped mushrooms.

Remove quenelles with perforated spoon.

Serve on a bed of the peas and mushrooms.

For 1 large quenelle, carry out steps 1 - 5, pour mixture in a basin.

Cover, steam gently for about 40 minutes.

Serve with Rich mushroom sauce or Lean mushroom sauce.

Small quenelles can be served cold after poaching:

Drain quenelles, place in dish they will be served from, cool.

Pour over 1 pint of jellied stock, or tbsps aspic powder dissolved in 2 cups boiling water.

Leave in a cool place to set.

NOTES : Quenelles are very light little dumplings and as with so many Scottish dishes, part of the legacy of the Auld (old) Alliance with France.

The word is believed to come from the Anglo-Saxon knyll meaning "to pound"

as the ingredients are pounded before cooking. They can be made from meat, poultry, game, fish or cheese and potato and are the French/Scottish equivalent of Ukrainian perogies or Chinese won tons. Instead of making tiny quenelles, some people prefer to make one large one which can be served with Rich mushroom sauce or, for weight watchers, Lean mushroom sauce.

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