Chapter XVI · Poultry (Volaille) · No. 1658
1658—Quenelles de Volaille d’Uzès
Line the bottom and sides of some oval buttered quenelle moulds with chicken forcemeat prepared with panada and cream. Garnish the middle with a mince of the white of chicken meat cohered with reduced Allemande sauce, and cover with forcemeat.
Poach the quenelles in good time; drain them on a piece of linen; set them in a circle on a round dish, and coat with Aurore sauce. Garnish the centre of the circle with a fine Julienne of truffles.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1658, p. 524. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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