Simple to make, these Quenelles de Foie Gras (kch-ncll d’fwah grah) may be served with a chicken-stock-based Veloute Sauce flavoured with
1 teaspoon of finely chopped truffle, if you are feeling extravagant.
12 oz. pate de foie gras
6 oz. chicken meat, minced
6 oz. fresh white breadcrumbs
6 fl. oz. lukewarm milk
3 egg yolks
½ teaspoon salt
½ teaspoon freshly ground white pepper
1/4 teaspoon mixed spice or ground allspice 1 teaspoon ground mace
Using the back of a wooden spoon, rub the pate de foie gras and the chicken through a wire strainer into a medium-sized mixing bowl. Alternatively, strain the pate and pound the chicken, a small
Quenelles de Frontage are flavoured with Brie or Camembert. amount at a time, in a mortar with a pestle until it forms a paste.
In a medium-sized saucepan, combine the breadcrumbs and the milk. Place the pan over low heat and stir the mixture for 6 minutes or until the breadcrumbs have absorbed the milk and the mixture is soft in texture but not wet. Remove the pan from the heat and add the breadcrumb mixture to the pate and chicken mixture. Using a wooden spoon, beat the breadcrumb and meat mixture until it is thoroughly combined. Beat in the egg yolks, one at a time, making sure that each one is absorbed before adding the next. Stir in the salt, pepper, mixed spice or allspice and mace and beat well.
Shape the quenelles as required and cook them according to the basic quenelles recipe.