3300 Quenelles de Volaille d’Uzès

Method

Take some chicken forcemeat with panada and cream and mix with a suitable amount of finely chopped white of cooked chicken.

Mould into the shape of oval Quenelles then poach, drain and dry them. Arrange in a circle on a dish and cover the bottom of the dish with a little Sauce Aurore containing a fine Julienne of truffle; serve the rest of the sauce separately.

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