Chicken Quenelles
A classic dish of finely ground chicken dumplings, seasoned and poached. These quenelles can be served as a garnish or as an entrée with a sauce.
Ingredients
- 1 pound Boneless, skinless chicken breasts (Original recipe calls for finely chopped or ground chicken.)
- 1 pinch Nutmeg (Slight grating)
- 0.5 cup Heavy cream (More or less to achieve desired consistency)
- 1 Egg white
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
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Instructions
- 1Finely chop the chicken or grind it in a food processor. Transfer the ground chicken to a mortar.
- 2Pound the chicken in the mortar while gradually adding the egg white. Work the mixture until it is smooth and well combined.
- 3Slowly add the heavy cream to the chicken mixture, working it in until you achieve a smooth, almost paste-like consistency. Season with salt, white pepper, and a pinch of nutmeg.
- 4To test the consistency, cook a small ball of the mixture in boiling salted water. If it holds its shape and is not too soft, the consistency is correct. Adjust the cream if needed.
- 5Shape the mixture into small balls or ovals using two spoons, or pipe it through a pastry bag onto buttered paper. You can also use a small spoon to create quenelles.
- 6Gently poach the quenelles in boiling salted water or chicken stock until they are cooked through, about 5-7 minutes. They should be firm to the touch.
- 7Serve the quenelles as a garnish to soups or other dishes, or as an entrée with your favorite sauce.
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