Chicken Quenelles

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

Instructions

1. 1Finely chop the chicken or grind it in a food processor. Transfer the ground chicken to a mortar.
2. 2Pound the chicken in the mortar while gradually adding the egg white. Work the mixture until it is smooth and well combined.
3. 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.
4. 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.
5. 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.
6. 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.
7. 7Serve the quenelles as a garnish to soups or other dishes, or as an entrée with your favorite sauce.