Quenelles de Foies de Volaille Béarnaise

Chicken-liver Quenelles with Béarnaise Sauce


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 dry bread crumbs. French-fry in deep fat, heated to 390 degrees, for a few seconds, or until crisp and brown. Serve with Béarnaise sauce as a first course to 6.