Little Quenelles.—These are made by putting some white meat farce into a bag with a plain pipe, and forcing it out about the size of peas on to a buttered sauté pan; colour some of the farce with liquid carmine, and make some red quenelles in a similar way; cover them with boiling water, and poach for eight to ten minutes; then drain them on a hair sieve and rinse them very carefully with boiling water before adding them to the soup.