Quenelles de Foies de Volaille André Simon

Name: Quenelles de Foies de Volaille André Simon (Chicken liver Quenelles)
Cuisine: France
Ingredients: 6 cups chicken stock for poaching; 1 shallot, minced; ½ pound chicken livers; Dash of salt and pepper to taste; 1 egg white

Chicken liver Quenelles

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

½ pound chicken livers
1 shallot, minced
1 egg white

Europe
France
Garnish
Gluten-free
Mediterranean

Method

Cut each liver in two. Remove all fat and white tissue. Put raw livers, shallot, egg white, salt, and pepper into blender container. (If you have no blender, grind livers twice through food chopper, then mix with other ingredients.) Whirl blender to blend ingredients. The mixture will be the color and consistency of chocolate pudding and on the thin side.
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