Chicken quenelles (dumplings)
============================= 2026-06-xx *


Inspired by Recette Faire ses quenelles

Note: The chicken breasts used here don't necessarily have much flavor. Adding a little chicken seasoning might be a good idea. If you use pike, the fish probably has enough flavor.
During poaching, the quenelles will rise to the surface when they are almost cooked; turn them over and leave them for a few more minutes before removing them.

Serves 4+

Ingredients:
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200 ml milk
50 g butter
120 g flour
4 eggs
300 g raw chicken or pike (or whiting)
Salt, white pepper
100 ml cream (35% fat)
A good pinch of nutmeg, Espelette pepper (optional)
S + P

Preparation:
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Heat the milk with the butter, a pinch of salt, and white pepper.

When the butter has melted and the milk begins to boil, remove from the heat and add the flour all at once, whisking until smooth.

Then, over lower heat, cook the dough, stirring vigorously, until it dries out (about 5 minutes). Let cool and place in a bowl. Add 2 eggs, one at a time, stirring well to obtain a smooth mixture. Refrigerate for 2 to 12 hours.

Cut the meat into pieces, then finely grind it in a food processor. (Optional) Pass it through a sieve using a spatula to remove any solids.

Return to the food processor, along with the breadcrumb mixture, 2 eggs, salt, nutmeg, and Espelette pepper (optional), and blend until smooth.

If it's too thick, add cream, but the mixture should hold its shape (it shouldn't run).

Refrigerate overnight.

Shape the mixture into quenelles the size of a small egg using 1 or 2 tablespoons dipped in very hot water. Poach them for 20 minutes in barely simmering, salted water and drain. They are now ready to be served.

They should double in size while cooking and be springy to the touch when cooked properly.

Preheat the oven to 200°C (390°F).

Quenelles deflate very quickly, like a soufflé. Therefore, they should be cooked just before serving. To do this, arrange them in an ovenproof dish about 2 cm (3/4 inch) apart (they will expand), and generously coat them with the sauce. Depending on the type of sauce, sprinkle with grated cheese. Bake for approximately 20 minutes.

Serve immediately and drizzle with sauce. Goes well with rice.

Sauce Suggestions:
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Madeira Sauce:
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See this website Madeira Ham

Béchamel Sauce:
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Use 0.6 liters of good vegetable or chicken stock and milk (half milk, half stock) with 35 g of butter and 35 g of flour.

Make a white roux and cook it for a few minutes. Add the cold liquid all at once and mix well to avoid lumps. Season with salt, nutmeg, and pepper, and heat until thickened.

Financier Sauce:
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See Financier Sauce