Quenelles d’oeuf Dur

Hard-cooked Egg-yolk Quenelles

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. 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.
  2. When of the right consistency the mixture will not fall apart when cooked. Shape into quenelle