Madeleine Kamman

A Chicken Quenelle Appetizer for a Celebration Dinner

Preparation info
  • FFR—

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is a delicious small appetizer; if you prefer, you can add those quenelles mixed with tiny vegetables as a garnish to a clear soup, or use them to garnish chicken stew.

Ingredients

  • 4 large chicken legs, skinned, boned, trimmed of all gristle and sinew, and cut into cubes, net weight 1 pound
  • 2 large eggs
  • 1½ teaspoons

Method

Chill the chicken meat at 35°F for 2 hours. Place the cold meat in a food processor, add the eggs, salt, pepper, and nutmeg and process until smooth. Return to the refrigerator and chill for another hour.

Drain the morel rehydrating liquid into a bowl, straining it through a coffee filter to remove any sand. Wash the morels and pat them very dry. Heat 1 tablespoon of the butter in a non