I was determined to make dinner without going to the store. I had the
makings for a pureed cream of cauliflower/potato/leek soup but that did not
seem like quite enough. Hmmm ... a chicken breast, flour, eggs, butter - a
tired old brain cell woke up and said "quenelles." So out came Julia's first
cookbook and I made a batch of her chicken quenelles to add to the soup. It
was excellent! A worthy combination.

For those not familiar with them, quenelles are a delicate dumpling made
from flour, eggs, butter, water, seasonings, and finely gound chicken or
fish, then poached. Worth trying.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm