Quenelles de Foies de Volaille Froides

Chicken-liver Quenelles Served Cold

Preparation info

  • Serve as first course to

    6

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