Alma Lach

Quenelles de Volaille

Simple Chicken Quenelles

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 4 cups chicken stock for poaching
  • 1 pound raw chicken breasts (or about ¼

Method

  1. Heat stock ready to use. Skin, debone, and dice breast meat. Put into blender container. Add raw egg whites and blend on highest speed. Reduce speed to medium, and add remainder of ingredients. Put mixture into shallow bowl. Reduce heat so that stock does not boil. Keep it at a simmer.