I was determined to make dinner without going to the store. I had the makings for a pureed cream of cauliflower/potato/leek soup but that did not seem like quite enough. Hmmm ... a chicken breast, flour, eggs, butter - a tired old brain cell woke up and said "quenelles." So out came Julia's first cookbook and I made a batch of her chicken quenelles to add to the soup. It was excellent! A worthy combination.
For those not familiar with them, quenelles are a delicate dumpling made from flour, eggs, butter, water, seasonings, and finely gound chicken or fish, then poached. Worth trying.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
I was determined to make dinner without going to the store. I had the makings for a pureed cream of cauliflower/potato/leek soup but that did not seem like quite enough. Hmmm ... a chicken breast, flour, eggs, butter - a tired old brain cell woke up and said "quenelles." So out came Julia's first cookbook and I made a batch of her chicken quenelles to add to the soup. It was excellent! A worthy combination.
For those not familiar with them, quenelles are a delicate dumpling made from flour, eggs, butter, water, seasonings, and finely gound chicken or fish, then poached. Worth trying.
Sounds like a successful brainstorm. I miss Julia Childs. Can't find the book right now but I'm pretty sure she came back to quenelles in "The Way To Cook." -aem
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Peter Aitken said:
I was determined to make dinner without going to the store. I had the makings for a pureed cream of cauliflower/potato/leek soup but that did not seem like quite enough. Hmmm ... a chicken breast, flour, eggs, butter - a tired old brain cell woke up and said "quenelles." So out came Julia's first cookbook and I made a batch of her chicken quenelles to add to the soup. It was excellent! A worthy combination.
For those not familiar with them, quenelles are a delicate dumpling made from flour, eggs, butter, water, seasonings, and finely gound chicken or fish, then poached. Worth trying.
Sounds like a successful brainstorm. I miss Julia Childs. Can't find the book right now but I'm pretty sure she came back to quenelles in "The Way To Cook." -aem
I'll add my two cents worth here even though it's negative. I had heard so much about quenelles - right around the time that Julia was probably at her heighth of popularity. For an anniversary we went to a well-rated restaurant, in Sausalito, as I recall, known for their quenelles -- I was not ready for the taste. I've never had them again. But still, complimenting you on your creativity, I'll bet yours were great. Dee Dee
On Sat 10 Dec 2005 09:26:07p, Thus Spake Zarathustra, or was it Dee Randall?
Quoted message said:
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Peter Aitken said:
I was determined to make dinner without going to the store. I had the makings for a pureed cream of cauliflower/potato/leek soup but that did not seem like quite enough. Hmmm ... a chicken breast, flour, eggs, butter - a tired old brain cell woke up and said "quenelles." So out came Julia's first cookbook and I made a batch of her chicken quenelles to add to the soup. It was excellent! A worthy combination.
For those not familiar with them, quenelles are a delicate dumpling made from flour, eggs, butter, water, seasonings, and finely gound chicken or fish, then poached. Worth trying.
Sounds like a successful brainstorm. I miss Julia Childs. Can't find the book right now but I'm pretty sure she came back to quenelles in "The Way To Cook." -aem
I'll add my two cents worth here even though it's negative. I had heard so much about quenelles - right around the time that Julia was probably at her heighth of popularity. For an anniversary we went to a well-rated restaurant, in Sausalito, as I recall, known for their quenelles -- I was not ready for the taste. I've never had them again. But still, complimenting you on your creativity, I'll bet yours were great. Dee Dee
There are so few ways I enjoy eating fish. Quenelles is definitely not one of them. It reminds me of another version of gefilte fish which I also cannot eat.
-- Wayne Boatwright *¿* _____________________________________________
"Dee Randall" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I'll add my two cents worth here even though it's negative. I had heard so much about quenelles - right around the time that Julia was probably at her heighth of popularity. For an anniversary we went to a well-rated restaurant, in Sausalito, as I recall, known for their quenelles -- I was not ready for the taste. I've never had them again. But still, complimenting you on your creativity, I'll bet yours were great. Dee Dee
I recommend giving them another try. A quenelle is more of a technique than a specific recipe, sort of like "pie" or "dumpling." With different ingredients you might like them just fine.
"Peter Aitken" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Dee Randall" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I'll add my two cents worth here even though it's negative. I had heard so much about quenelles - right around the time that Julia was probably at her heighth of popularity. For an anniversary we went to a well-rated restaurant, in Sausalito, as I recall, known for their quenelles -- I was not ready for the taste. I've never had them again. But still, complimenting you on your creativity, I'll bet yours were great. Dee Dee
I recommend giving them another try. A quenelle is more of a technique than a specific recipe, sort of like "pie" or "dumpling." With different ingredients you might like them just fine.
Quoted message said:
Peter Aitken
It's a thought, Peter. Hmmm -- because I do love fish. Dee Dee
I was determined to make dinner without going to the store. I had the makings for a pureed cream of cauliflower/potato/leek soup but that did not seem like quite enough. Hmmm ... a chicken breast, flour, eggs, butter - a tired old brain cell woke up and said "quenelles." So out came Julia's first cookbook and I made a batch of her chicken quenelles to add to the soup. It was excellent! A worthy combination.
For those not familiar with them, quenelles are a delicate dumpling made from flour, eggs, butter, water, seasonings, and finely gound chicken or fish, then poached. Worth trying.
That does sound good. I'd always thought they were only made with fish, which doesn't appeal to me. The chicken does though.
Thanks for the idea. Sue(tm) Lead me not into temptation... I can find it myself!
"Curly Sue" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Peter Aitken said:
I was determined to make dinner without going to the store. I had the makings for a pureed cream of cauliflower/potato/leek soup but that did not seem like quite enough. Hmmm ... a chicken breast, flour, eggs, butter - a tired old brain cell woke up and said "quenelles." So out came Julia's first cookbook and I made a batch of her chicken quenelles to add to the soup. It was excellent! A worthy combination.
For those not familiar with them, quenelles are a delicate dumpling made from flour, eggs, butter, water, seasonings, and finely gound chicken or fish, then poached. Worth trying.
That does sound good. I'd always thought they were only made with fish, which doesn't appeal to me. The chicken does though.
