Cut the chicken meat into small chunks and place into the work bowl 1 1/2 cups at a time.
Process until very finely minced.
Place finely minced chicken meat in the bowl of a mixer, add salt, pepper and nutmeg.
Commence beating at high speed with paddle attachment.
Add egg whites, one at a time and continue beating for 2 minutes.
Remove from mixing bowl, place in a container and refrigerate for at least 2 hours.
Return the meat to the mixing bowl, commence beating with paddle attachment at high speed and gradually add the chilled cream.
Continue beating for 2 minutes.
If an electric mixer is not available, the cream can be incorporated by beating the mixture, placed in a large plastic or metal bowl, with a wooden spoon.
This is hard work as it is important, through vigourous beating, to make the mixture light.
To form the small quenelles, use two teaspoons dipped in hot water.
With one spoon pick up a teaspoonful of mixture and with the other, form it into an almond shaped dumpling.
Float the quenelles on the surface of chicken stock lightly simmering in a shallow baking dish.
Poach for 6 minutes.