Ingredients
2 chicken breasts, skin and bones removed
1 salt and pepper
2 eggs
1 tbsp butter, softened
1/4 cup heavy cream
1/4 cup hazelnuts, skins removed, and chopp
2 cup chicken stock
Directions
In a food processor place the chicken breasts, salt, and pepper.
Pur,e them until a smooth consistency is achieved. Add the eggs one
at a time and blend them in well. Add the butter and blend it in.
With the food processor still running, slowly add the heavy cream so
that it is mixed in well.
In a medium bowl place the pur,ed chicken mixture. Add the hazelnuts
and mix them in. Place the mousse in the refrigerator so that it
chills.
Remove the chilled mousse and, using 2 spoons, form it into 12
egg-shaped quenelles.
Place the chicken stock in a medium saucepan and heat it on medium
high until it almost reaches a boil. Place the quenelles in the stock
and cook them for 3 minutes. Turn them once during the cooking
process.
Servings: 4 servings
Chicken-Hazelnut Quenelles Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to trace the history of meal recipes far back into antiquity, in truth as far back as ancient Egypt, and potentially, even further back. In practice though, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Later, there were two interesting recipe books dating from the 1300s ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the curry that is familiar to us all today, but instead recipes for the types of meals eaten by the rich people of the period. By the time we get to the 20th century, cookery books are increasing in popularity mostly due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Chicken Hazelnut Quenelles recipe.
