Home › The Waldorf Kitchen › Chicken Quenelles

Chicken Quenelles

Mix together one teacupful each of breadcrumbs and finely-pounded cooked chicken; season highly with salt and cayenne, and moisten with raw egg yolks to bind it. Mould into little, olive-shaped pieces between two spoons; then either roll the quenelles in egg and cracker dust and fry them, or poach them until they float in boiling broth or water, and use them as desired.