|1/2 pt water
||bring to boil
||Remove water from heat, beat in flour thoroughly, beat over moderate heat 1-2 minutes until mixture forms a mass and begins to film bottom of pan
||Paste must be firm enough to hold its shape when formed into quenelles. With a wet spoon, dip out a rounded mass of the cold paste. Transfer the spoon to your left hand. Smooth the top of the paste with the inverted bowl of a second wet spoon. Slip the second spoon under the quenelle to loosen it, and drop into the barely simmering stock. Rapidly form remaining quenelles. Poach, uncovered, 15-20 minutes, never going beyond the barest suggestion of a simmer. Quenelles are done when they have doubled in size and roll over easily. They will keep 1-2 days, brushed with butter in a lightly buttered dish and covered with greaseproof paper, refrigerated.