Chicken Quenelleswith light cream sauce
Chicken quenelles with a very cold mousse, shaped between two spoons and gently cooked: prepare the creamy sauce and check the internal temperature.
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Quenelles are oval portions of a fine preparation shaped with two spoons. In this version, chicken breast, egg whites, and cream form a mousseline that must remain cold during processing. Gentle cooking firms the proteins without browning the surface; the internal temperature confirms the chicken is fully cooked.
Ingredients
Mousseline
Mousseline and sauce
Sauce
Seasoning
Preparation
Chill the utensils
Place the bowl and processor blade in the refrigerator for 20 minutes. Keep the chicken, egg whites, and 200 ml cream below 4 °C (39 °F) until use. Prepare a bowl over another with ice to hold the mousse.
10 minutesMake the mousseline
Process the chicken with 4 g salt in short pulses until a paste forms. Gradually add the egg whites, then the cold cream in a thin stream. Stop as soon as smooth; if it warms, refrigerate before continuing. Pass through a fine sieve with a spatula to remove fibers, place over ice, and refrigerate for 10 minutes.
20 minutesTest and shape
Heat 2 liters of water to about 85 °C (185 °F), without vigorous bubbling. Cook a small sample and check the texture. Using two wet tablespoons, shape 12 equal oval quenelles without compressing too much.
10 minutesCook gently
Slide the quenelles into the water in two batches, keeping space between them. Cook for 10 to 12 minutes, turning once. Measure the center of one of the largest with a thermometer: it should reach 74 °C (165 °F). Extend cooking if necessary; remove with a slotted spoon and drain.
15 minutesPrepare the sauce and serve
Melt the butter, stir in the flour for 1 minute, and gradually add the milk. Cook for 4 minutes stirring, add 150 ml cream, remaining salt, and pepper, and heat for 2 minutes without reducing too much. Serve immediately over the quenelles.
10 minutes
Substitutions
Low-fat carton cream does not form the same emulsion. Thigh meat has different fibers and fat and requires another formulation.
Storage
Cool quickly in a shallow container, refrigerate within 2 hours, and reheat until reaching 74 °C (165 °F) at the center.
Approximate shelf life: Up to 2 days refrigerated at 4 °C (39 °F) or below.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
Frequently asked questions
How to recognize the correct doneness?
Mousse heated during processing can separate and become grainy. Cold ingredients and equipment are essential for a fine texture.
How to store after preparation?
Cool quickly in a shallow container, refrigerate within 2 hours, and reheat until reaching 74 °C (165 °F) at the center. Up to 2 days refrigerated at 4 °C (39 °F) or below.
