QUENELLES DE VOLAILLE AU GRATIN (BAKED CHICKEN QUENELLES)

QUENELLES DE VOLAILLE AU GRATIN (BAKED CHICKEN QUENELLES) image

Number Of Ingredients 4

Previous Next

Quenelles de volaille (Chicken quenelles)
2 whole, boneless chicken breasts, about 1 pound Salt and freshly ground pepper 1 tablespoon grated Parmesan cheese Grated nutmeg to taste 1 egg 1 cup heavy cream. 1. Cut the chicken meat into one-inch cubes and chill thoroughly. 2. Put the chicken, salt and pepper to taste, cheese, nutmeg and egg into the container of a food processor. Blend thoroughly. 3. Gradually add the cream, pouring it through the funnel of the processor. 4. Bring about three quarts of water to the boil in a casserole. 5. Outfit a pastry bag with a round No. 7 pastry tube. Fill the bag with the chicken mixture. 6. Hold the tube over the simmering water. Squeeze out a little of the chicken mixture. As the mixture emerges from the tube, cut it off at one-inch intervals, letting the pieces fall into the simmering water.
Cook the pieces in gently simmering water about two and one-half minutes. The quenelles should be cooked through but not overcooked, or they will taste dry. Turn off the heat. At this point the quenelles may remain in the water for two or three minutes. Drain well in a sieve. Use as directed in recipes.
Yield: About 120 pieces.

Steps:

Quenelles de volaille au gratin (Baked chicken quenelles) Chicken quenelles (see recipe) made from two whole chicken breasts, about 1 pound 1/2 pound mushrooms 2 tablespoons butter 2 tablespoons finely chopped shallots 2 tablespoons flour 1 cup milk 1/3 cup heavy cream Salt and freshly ground pepper 1 egg yolk 1/4 cup freshly grated Parmesan cheese. 1. Prepare and cook the chicken quenelles. Drain and set them aside. 2. Slice the mushrooms. There should be about two and one-half cups. 3. Heat the butter in a saucepan and add the shallots and mushrooms. Cook until the mushrooms are wilted, stirring often. 4. Sprinkle with flour and stir. Add the milk, stirring constantly with a wire whisk. When blended and smooth, add the cream, salt and pepper to taste. Let simmer about 10 minutes. Remove from the heat and stir in the egg yolk. 5. Preheat the broiler. 6. Butter a shallow baking dish. (One that measures about 2 inches by 12 inches by 7 inches is ideal.) Add the drained quenelles. Spoon the sauce over all. Sprinkle with cheese and run under the broiler. Cook about five minutes or until the top is bubbling and golden brown. Yield: Four to six servings.