| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts; skin and bones removed |
|
|
Salt and pepper |
| 2 |
|
Eggs |
| 1 |
tb |
Butter; softened |
| 1/4 |
c |
Heavy cream |
| 1/4 |
c |
Hazelnuts; skins removed, and chopped |
| 2 |
c |
Chicken stock |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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