Quenelles De Poulet

From my friend Marilyn. Turkey, shellfish or any white-fleshed fish can be substituted.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  lb ground chicken
• 1  pinch salt
• 2  pinches white pepper
• 1  pinch thyme
• 2  slices  white bread, crusts removed
• 1⁄2 cup heavy cream
• 1  egg

Directions

1. Soak bread in cream for 30 minutes.
2. Push through a sieve.
3. Combine with all other ingredients.
4. Form into small quenelles using the classic French 2-spoons technique, or simply drop by the half-tablespoon into simmering broth or water.
5. Poach lightly in broth or water.