3297 Quenelles de Volaille à l’Estragon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix 50 g (2 oz) chopped tarragon into 1 kg (2½ lb) chicken forcemeat with panada and cream.

Decorate the bottoms of well buttered, fluted Barquette moulds with a rose shape of blanched tarragon leaves then fill with the prepared forcemeat. Poach, drain and dry them and arrange in a circle on a dish; cover the bottoms of the dish with thin tarragon-flavoured Velouté and serve the rest of the sauce separately.