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From my friend Marilyn. Turkey, shellfish or any white-fleshed fish can be substituted.
Make and share this Quenelles De Poulet recipe from Food.com.
- Soak bread in cream for 30 minutes.
- Push through a sieve.
- Combine with all other ingredients.
- Form into small quenelles using the classic French 2-spoons technique, or simply drop by the half-tablespoon into simmering broth or water.
- Poach lightly in broth or water.