Quenelles de Porc

Pork Quenelles

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ground pork has many uses, but it is at its best in quenelles and in sauced dishes.


  • 6 cups chicken stock
  • ½ pound lean pork, ground twice
  • 1


  1. Heat chicken stock ready to use in poaching quenelles. Put ground pork, shallot, whole egg, and whites into a blender container, or mixer. Mix well, blending all ingredients together. Keep mixture pushed to the center of the container. Mix in crème, nutmeg, pepper, and salt.
  2. Put mixture into a shallow bowl. Read instructions for shaping