Quenelles de Foies de Volaille André Simon

Chicken liver Quenelles

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • ½ pound chicken livers
  • 1 shallot, minced
  • 1 egg white
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Method

  1. 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.
  2. Pou