"aem" > wrote in message
oups.com...
>
> Peter Aitken wrote:
>> 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.
>
> Sounds like a successful brainstorm. I miss Julia Childs. Can't find
> the book right now but I'm pretty sure she came back to quenelles in
> "The Way To Cook." -aem

I'll add my two cents worth here even though it's negative. I had heard so
much about quenelles - right around the time that Julia was probably at her
heighth of popularity. For an anniversary we went to a well-rated
restaurant, in Sausalito, as I recall, known for their quenelles -- I was
not ready for the taste. I've never had them again.
But still, complimenting you on your creativity, I'll bet yours were great.
Dee Dee