Quenelles De Veau

Ingredients

• ½ pound veal (sous noix or contre noix)
• 1 calf's udder
• 2 penny rolls
• ¼ cup milk
• 2 tablespoons sauce tournde
• ¼ cup consommé
• 1 tablespoon finely chopped parsley
• a few mushrooms, chopped
• 1-2 shallots or small green onions, chopped
• 2 tablespoons butter
• 2 egg yolks

Directions

1. Cut veal into slices and scrape off all the meat, leaving the nerves.

2. Boil the calf's udder in water until cooked, then cool and trim it.

3. Cut the udder into small pieces and pound in a mortar until smooth.

4. Make a ball of the strained udder mixture, the same size as the veal ball.

5. Soak the crumb of the rolls in milk for 30 minutes, then squeeze out the milk.

6. In a saucepan, combine the soaked crumb, sauce tournde, consommé, parsley, mushrooms, and shallots.

7. Sauté the herbs in butter briefly to soften them.

8. Add the herb mixture to the crumb and stir constantly until it thickens.

9. When the mixture is firm, remove from heat and mix in the egg yolks.

10. Let the panade cool completely before rolling it into balls.