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Chicken Consomme With Chicken Quenelles Recipe
|Chicken meat||500 Gram, chilled|
|Fresh cream||500 Milliliter, chilled|
|Finely chopped parsley||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2962 Calories from Fat 884
% Daily Value*
Total Fat 94 g145%
Saturated Fat 39.9 g199.4%
Trans Fat 0 g
Cholesterol 410.2 mg136.7%
Sodium 1776.9 mg74%
Total Carbohydrates 392 g130.6%
Dietary Fiber 1.5 g6.2%
Sugars 177.8 g
Protein 118 g236.1%
Vitamin A 82.2% Vitamin C 80%
Calcium 116.4% Iron 36%
*Based on a 2000 Calorie diet
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.