Quenelles de Foies de Volaille Béarnaise

Name: Quenelles de Foies de Volaille Béarnaise (Chicken-liver Quenelles with Béarnaise Sauce)
Cuisine: France
Ingredients: beaten egg; dry bread crumbs; paper; flour

Chicken-liver Quenelles with Béarnaise Sauce

Preparation info

Difficulty
Easy

Appears in

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