Chicken Quennelle

Ingredients

• Take the breast of one fowl
• add a pint of white sauce
• a piece of butter the size of a walnut
• mix in one egg
• add a quarter of a pint of cream

Method

1. 1

   Pound the fowl breast, mix with white sauce, butter, and egg, pass through a sieve, form small quennelles, place in a well-buttered bag, and cook for six minutes in a hot oven.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 35. The excerpt below is the record exactly as published.

Chicken Quennelle. — Take the breast of one fowl, add a pint of white sauce and a piece of butter the size of a walnut. Pound well, mix in one egg, pass through a hair sieve. Place in a basin, add a quarter of a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.