To 1litre (1¾pt or 4½U.S. cups) Chicken Velouté add 5dl (18fl oz or 2¼U.S. cups) cooked chicken purée and 2½dl (9fl oz or 1⅛U.S. cups) Chicken Bouillon.
Pass through a fine strainer and reheat without boiling; finish at the last moment with a liaison of 6egg yolks mixed with 1dl (3½fl oz or ½U.S. cup) cream and 1dl (3½fl oz or ½U.S. cup) Chicken Bouillon in which 50g (2oz) finely crushed roasted hazelnuts have been infused; and 150g (5oz) butter.
40 small Quenelles made from chicken forcemeat with the addition of 1tbs finely ground hazelnuts per 100g (3½oz) forcemeat.