A guide to modern cookery

4. _To Mould Forcemeat with the Fingers._—This excellent process is as expedient as that of the bag, and it produces beautifully shaped balls. Place on the edge of a table, in front of one, a saucepan three-quarters full of boiling, salted water, the handle of the receptacle being turned to the far side. Now take a piece of string one yard in length, double it over, and tie the free ends to a weight of two lbs., letting the two strands twist round each other. This done, there should be a loop at the top of the string. Put this loop round the handle of the saucepan, and draw the string diametrically across the latter, letting the weight pull the string tightly down on the side opposite to the handle. When this has been effected the operator, with his left hand, takes some of the forcemeat, smoothening it with a spoon, and, placing the spoon near the string with his right, first finger, he removes from its extremity a portion of the preparation about equal to the intended size of the balls. This portion of the forcemeat remaining suspended on his first finger, the operator now scrapes the latter across the string, and the ball falls beneath into the saucepan containing the water. When all the stuffing has been moulded in this way the saucepan is placed on the fire to complete the poaching of the balls, and the precautions indicated in the preceding processes are observed. CHAPTER VIII =The Various Garnishes for Soups= ROYALES. 206—ORDINARY ROYALE Put one oz. of chervil into one pint of boiling consommé, cover the saucepan, and let infusion proceed away from the fire for twenty minutes. Now pour this infusion over two eggs and six yolks, beaten briskly in a basin, and mix with the whisk. Strain through muslin, and carefully remove therefrom the froth that has formed. Pour into buttered moulds; poach in a _bain-marie_, as in the case of cream, and take great care that the water in the _bain-marie_ does not boil. According to the way in which the royale is