Ingredients with Measurements:
- 1 lb ground pork
- 1/2 lb ground veal
- 1/2 lb ground chicken
- 1/2 cup heavy cream
- 2 eggs
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- Pinch of nutmeg
- 4 cups chicken stock
Special Equipment Needed:
- Food processor
- Large mixing bowl
- Medium-sized pot
- Quenelle spoon or two spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a food processor, blend together the ground pork, veal, and chicken until smooth.
3. In a large mixing bowl, combine the meat mixture with the heavy cream, eggs, breadcrumbs, shallots, garlic, salt, pepper, and nutmeg. Mix well.
4. Bring the chicken stock to a simmer in a medium-sized pot.
5. Using a quenelle spoon or two spoons, shape the forcemeat mixture into small oval-shaped dumplings.
6. Gently drop the quenelles into the simmering chicken stock and cook for 5-7 minutes or until they float to the surface.
7. Remove the quenelles from the stock and place them in a baking dish.
8. Bake the quenelles in the preheated oven for 10-15 minutes or until lightly browned.
9. Serve hot with your choice of sauce or garnish.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
- Chicken stock temperature: simmering
Serving size:
- This recipe makes approximately 20 quenelles.
Nutritional information:
- Calories: 170
- Fat: 10g
- Carbohydrates: 5g
- Protein: 15g
Substitutions for ingredients:
- Ground beef or lamb can be substituted for any of the meats.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Shallots can be substituted with finely chopped onions.
Variations:
- Add chopped herbs such as parsley, thyme, or rosemary to the forcemeat mixture for added flavor.
- Substitute the chicken stock with beef or vegetable stock for a different flavor profile.
Tips and Tricks:
- Use a quenelle spoon or two spoons to shape the forcemeat mixture into perfect oval-shaped dumplings.
- Be gentle when dropping the quenelles into the simmering stock to avoid breaking them apart.
- Bake the quenelles until they are lightly browned to give them a crispy exterior.
Storage Instructions:
- Leftover quenelles can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the quenelles in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the quenelles on a bed of sautéed spinach or mashed potatoes for a beautiful presentation.
Garnishes:
- Garnish with chopped fresh herbs such as parsley or chives.
- Drizzle with a sauce such as hollandaise or béchamel.
Pairings:
- Serve with a side of roasted vegetables or a simple salad.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad
Troubleshooting Advice:
- If the quenelles fall apart when cooking, add more breadcrumbs to the forcemeat mixture to help bind it together.
Food Safety Advice:
- Make sure the quenelles are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
- Quenelles originated in France and were traditionally made with fish or poultry.
Flavor Profiles:
- The forcemeat mixture is savory and rich, with a hint of nutmeg and garlic.
Serving Suggestions:
- Serve as an appetizer or main course.
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Taste: Savory, Rich, Meaty, Herbaceous, Balanced