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Chicken Quenelles

chef.jackson's picture
A delicious appetizer prepared with chicken, butter and heavy cream.
Ingredients
  Water 1⁄2 Cup (8 tbs)
  Butter/Margarine 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 2
  Cooked chicken 2 Cup (32 tbs), finely ground
  Egg whites 2
  Heavy cream 1⁄2 Cup (8 tbs)
  Melted butter/Margarine 1 Tablespoon
Directions

MAKING
1) In a pan, combine water and 1/4 cup butter and heat till water boils.
2) Add flour and salt and stir vigorously.
3) When the mix begins to form a ball, turn off heat.
4) While beating, add in one egg at a time till the mixture is smooth.
6) Using a spoon, cream the ground chicken to a smooth paste.
7) Beat in a pastry mixture and add salt, pepper, and nutmeg to taste.
8) One at a time, beat in the egg whites, 1/2 cup softened butter, and cream.
9) Chill for 6 -€“ 8 hours.
10) To shape quenelles, use a pastry tube or in a dessert spoon by leveling pastry and sliding it into a buttered skillet, or by rolling the paste into cylinders.
11) To cook, quenelles must be covered with boiling salted water and then simmered for 10 minutes.
12) Remove and drain.

SERVING
13) Serve hot, drizzled with melted butter.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Poached
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
6

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