Quenelles de Porc

Name: Quenelles de Porc (Pork Quenelles)
Cuisine: France
Ingredients: 6 cups chicken stock; 1 tablespoon crème fraîche; 2 egg whites; 1 whole egg; Chunk of butter; 2 tablespoons oil; Melted butter; Bread crumbs; Dash of nutmeg and pepper; ¼ teaspoon salt; 1 shallot, minced; ½ pound lean pork, ground twice

Pork Quenelles

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

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

Europe
France
Side dish
Main course
Starter
Mediterranean

Method

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.
Put mixture into a shallow bowl. Read instructions for shaping