Quenelles de Foies de Volaille Froides

Name: Quenelles de Foies de Volaille Froides (Chicken-liver Quenelles Served Cold)
Yield: Serve as first course to 6.
Cuisine: France
Ingredients: artichoke bottoms

Chicken-liver Quenelles Served Cold

Preparation info

Serve as first course to
6
.

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Make Béarnaise sauce. Pour into a dish and refrigerate. Make quenelles and refrigerate. Fill artichoke bottoms with Béarnaise sauce. Cover with liver quenelles.