Quenelles are an integral part of classic French cuisine. Traditionally they are small dumplings made of a white, light flavored meat of some kind; chicken breast, fish, seafood or veal, pounded to a past and mixed with cream, egg and delicate seasonings. This paste is then formed into small ovals using two spoons and gently poached in stock. The resulting light and delicate dumplings were then used in many

classic French dishes, like a traditional Bouchée à la Reine.  There is a current fashion of among T.V. and Restaurants of calling anything that is formed into this little oval shape a quenelle.  Don’t be confused.  True quenelles are these little light dumplings

3 cups light flavored meat

1/2 an onion, minced

1 clove of garlic, minced

1/2 teaspoon ground nutmeg

A pinch each of salt and fine black pepper

A pinch of cayenne

A pinch of dry mustard powder

1/2 cup heavy cream

Finely ground white pepper to taste

Salt to taste

2 egg whites

All-purpouse flour

Chicken broth

Put the first ten ingredients into a food processor and make into a paste.  If you haven’t a food processor do it in the jar of a blender, a bit at a time, or chop the meat very small, then pound into a paste and mix with the other ingredients. 

Beat the egg whites until they will hold soft peaks.  Gently fold them into the meat paste.  You want a paste that is soft but will hold its shape.  If necessary add a spoon full of flour or two to achieve the right texture.  With two teaspoons, form the paste into small oval shapes and poach gently in simmering chicken broth.  They will only need to cook for about 5 minutes.  Remove from the poaching liquid with a slotted spoon and set aside.  They may be served in broth or sauce.  Another classic application is to serve with fresh spring asparagus or wild mushrooms and a light cream sauce and of course a classic use is to include very small ones in Bouchée à la Reine.

To make very small quenelle: lightly flour your hands and roll the dough mixture into ropes about half an inch in diameter.  Cut these ropes into half inch pieces and poach in chicken broth for 2 or 3 minutes.