Chicken Quenelles Recipe

chilli beef with salsa

| Aga Recipes

Cooking receipe to make chilli beef with salsa under category Aga Recipes. You may find some video clips related to this receipe below.chilli beef with salsa1 large ripe avocado peeled and chopped 175g cherry tomatoes quartered 4 spring onions finely sliced 1 tbsp olive oil 2 tbsp white wine vinegar

[ read more ]

Absolute Mexican Cornbread Recipe

| Mexican

Type: Absolute Mexican Cornbread Free Cooking Recipe - Mexican Yes! Ingredients / Directions 1 cup(s) buttermelted 1 cup(s) white sugar 4 eggs 1 (15 ounce) can cream-style corn 1/2 (4 ounce) can chopped green chile peppersdrained 1/2 cup(s) shredded Monterey Jack cheese 1/2 cup(s) shr

[ read more ]

Tag : Bread, Mexican

leek and stilton soup

| Aga Recipes

Cooking receipe to make leek and stilton soup under category Aga Recipes. You may find some video clips related to this receipe below.leek and stilton soup350g leeks 1.2 litres chicken stock600m1 milk salt and freshly ground black pepper2 bay leaves150g stilton cheese coarselya little freshly grated

[ read more ]

Key Lime Pie II

| Pie s 4U

Cooking receipe to make Key Lime Pie II under category Pie s 4U. You may find some video clips related to this receipe below.Key Lime Pie II This pie is made with gelatin. Ingredients:

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
RSS
Follow by Email
Facebook
Google+
http://cookingrecipedb.com/meats/chicken-quenelles-recipe">
Twitter


Type: Chicken Quenelles Free Cooking Recipe – Meats

All good!

Ingredients / Directions
1 chicken breast
? calf”s brains
? cup(s) cream
2 tablespoons bread crumbs
2 tablespoons butter
1 egg
1 teaspoon salt
? teaspoon lemon juice
Grate of nutmeg
Few grains pepper To prepare this Chicken Quenelles Recipe
first clean the brains
tie in a piece of cheese cloth and cook slowly for half an hour(s) in well seasoned stock. Cool and pound smooth
add to the chicken meat
also chopped and pounded
and rub both through a sieve. Cook the bread and cream together until a smooth panada; add the meat and seasonings and
lastly
the egg
and set away to cool. When ready to use dip two teaspoons in hot water
fill one spoon with the mixture and slip from one to the other until it is smooth and shaped like the bowl of the spoon; slide on a buttered pan. When all are formed
cover with boiling stock and let cook below the boiling point for ten minutes
keeping the dish covered with buttered paper.

Related Recipe