Quenelles de Foies de Volaille Béarnaise

Chicken-liver Quenelles with Béarnaise Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Make Béarnaise sauce. Drain, then dry cold quenelles on paper towels. Roll in flour, then dip in slightly beaten egg white and then in fine d