- 1/2 cup milk
- 1/2 cup soft breadcrumbs
- 1 egg
- Dash of salt
- Dash of ground nutmeg
- Dash of red pepper
- 2/3 cup uncooked, finely chopped chicken breast
- 1 to 1 1/2 quarts hot chicken broth, divided
- Combine milk, breadcrumbs, and egg in a medium saucepan; stir until well blended. Cook over low heat, stirring frequently, until mixture thickens. Remove from heat, and stir in salt, nutmeg, and pepper. Cool slightly.
- Combine cooled sauce and chicken in container of an electric blender; process until smooth.
- Spoon mixture into a pastry bag fitted with a 1/4-inch plain tip. Pipe about 1 tablespoon chicken mixture into a small "S" shape in a large buttered skillet. Repeat procedure with remaining mixture, spacing quenelles 1 inch apart, until surface of skillet is covered.
- Pour hot chicken broth very slowly down the sides of skillet so as not to disturb quenelles, adding enough broth to cover quenelles. Cover and simmer 4 minutes or until quenelles float to surface of broth. Remove cooked quenelles with a slotted spoon; drain on paper towels. Pour off broth, and set aside. Repeat procedure with remaining chicken mixture and reserved broth.
- Add quenelles to remaining hot chicken broth or other broths or consommés before serving.
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