3298 Quenelles de Volaille Morland


Take a fairly stiff chicken forcemeat with panada and cream; divide it into pieces of approximately 90 g (3 oz) in weight and mould into oval-shaped Quenelles.

Roll them in finely chopped truffle, flatten slightly then cook them slowly on both sides in clarified butter. Arrange in a circle on a dish and fill the centre with a purée of mushrooms.