POULTRY QUENELLES
Quenelles, a complicated recipe? Oh no then! A simple, inexpensive recipe that is sure to delight the taste buds! I offer you these dumplings with a green sauce, but it’s up to everyone to imagine their sauce!
* Preheat the Th5 oven and to keep the dumplings warm, put a little fat on them, cover them and place them in the preheated oven for the necessary time.
Per person :
60g of chicken breast
30 g of stale bread crumbs soaked in milk and drained well
30 g of softened butter
Salt and pepper
Flour for the work surface.
For the sauce, 1 ladle of the cooking water for the quenelles
1 ladle of washed and hulled green leaves (spinach, sorrel, parsley, nettles or others)
Salt and pepper
1 tsp fresh cream
Finely chop the poultry until you get a paste, add the softened butter and mix, add the well-wrung and even squeezed bread and mix. Season with salt and pepper and mix again until you obtain a paste in which you can no longer distinguish the butter, the bread or the flesh of the poultry. Place in the refrigerator for 1 hour.
Coming out of the fridge, flour the work surface then shape either balls or rolls, place them on the work surface and make them “roll” so that the flour coats them. In a saucepan, bring water to a boil then lower the flame and immerse the meatballs or rolls 10 by 10 (or + or – depending on their size). As soon as the quenelles rise to the surface, fish them out, place them in a dish and keep them warm *.
For the sauce, finely slice the leaves, take 1 ladle of the cooking water for the quenelles and boil it in a saucepan, add the leaves and cook for 10 min, salt and pepper, add the cream and serve with the quenelles.
Nice cuisine to all, Régine