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 actually possible to trace the history of written cooking instructions way back into the distant past, in truth as far into history as early Egypt, and maybe even further. Having said that, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Moving on, there are two interesting recipe books which appeared in the 1300s - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are unconnected to the curry that appears on menues today, but rather recipes for the types of food prepared for the rich and powerful. By the advent of the 1900s, recipe books are starting to become popular mostly as a result of higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Chicken Hazelnut Quenelles recipe.
