Quenelles d’oeuf Dur

Name: Quenelles d’oeuf Dur (Hard-cooked Egg-yolk Quenelles)
Cuisine: French
Ingredients: 1 teaspoon crème fraîche, or whipping cream; ½ teaspoon salt; Dash of white pepper; 1 whole raw egg; 8 hard-cooked egg yolks; 1 teaspoon minced parsley; 4 cups stock, heated to a simmer; 1 teaspoon minced onion

Hard-cooked Egg-yolk Quenelles

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

8 hard-cooked egg yolks
1 whole raw egg
½ teaspoon salt

Garnish
Gluten-free
Vegetarian

Method

Put everything but stock into container of a blender. Whirl to a thick paste. If it seems too soft, add another hard-cooked yolk. It is better to have this too thick than too soft. You can always dilute the mixture with a bit of cream.
When of the right consistency the mixture will not fall apart when cooked. Shape into quenelle