Quenelle de Volaille

Introduction

Quenelle de Volaille is a classic French dish originating from Lyon, a city renowned for its culinary richness. This dish traditionally consists of delicate dumplings made from finely ground poultry, usually chicken, which are poached and covered in a luxurious sauce. The name 'quenelle' is derived from the German word 'Knödel', meaning dumpling, and reflects the dish's historical influences.

Historically, it is said that quenelles were invented as a way to use up meat scraps, and they eventually evolved into a refined delicacy served in fine dining establishments. Quenelles are typically served as a main course and are beloved for their light, fluffy texture and the intricate flavors they encapsulate.

Ingredients

• Chicken breast (500g)
• Heavy cream (200ml)
• Butter (50g)
• All-purpose flour (75g)
• Eggs (3)
• Nutmeg (a pinch)
• Salt (to taste)
• White pepper (to taste)
• Chicken stock (1 liter)
• Sauce Nantua (optional, for serving)

Preparation

To prepare chicken quenelles, begin by poaching the chicken breasts in salted water. Once cooked, cool them slightly before finely mincing in a food processor. The goal here is to achieve a smooth texture.

In a separate saucepan, melt the butter over medium heat and stir in the flour to make a roux. Cook until the mixture turns a light golden color, then slowly whisk in the heavy cream. Cook this mixture until thickened. Allow it to cool slightly before combining with the minced chicken.

Forming the Quenelles

Incorporate the eggs into the chicken mixture one at a time, mixing thoroughly to ensure a smooth paste. Season the mixture with salt, white pepper, and a pinch of nutmeg. Chill the mixture for at least 30 minutes to firm it up slightly, which makes shaping easier.

Once chilled, use two spoons to shape the chicken mixture into oval dumplings. The classic method involves passing the mixture back and forth between the spoons to form smooth, tapered shapes.

Cooking Process

Bring a pot of chicken stock to a simmer. Carefully lower the formed quenelles into the stock using a slotted spoon. Simmer gently for about 15 minutes, being careful not to let the stock reach a rolling boil, which might dissolve the delicate chicken dumplings. Use a cooking timer to ensure precision.

Once cooked, remove the quenelles with a slotted spoon and drain on paper towels. At this point, they can be baked for a few minutes in a hot oven to brown slightly, if desired.

Serving Suggestions

Quenelle de Volaille is traditionally served with Sauce Nantua, a creamy, crayfish-based sauce that complements the subtle flavors of the quenelles. However, a simple béchamel sauce or a mushroom sauce can also be delightful pairings.

To serve, arrange the quenelles on a plate and drizzle generously with the sauce of choice. Accompany with steamed vegetables or a light salad for a complete meal.

Enjoying Your Meal

Quenelles are best enjoyed fresh, with each bite melting in your mouth. The interplay between the rich sauce and the airy texture of the quenelles is a testament to the sophistication of French culinary techniques. Pair this dish with a chilled white wine such as a Chardonnay or a Viognier to elevate the experience.

Whether you're preparing Quenelle de Volaille for a special occasion or as a comforting weekend meal, this classic dish is sure to impress with its nuanced flavors and elegant presentation.