On Sat 10 Dec 2005 09:26:07p, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "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

There are so few ways I enjoy eating fish. Quenelles is definitely not one
of them. It reminds me of another version of gefilte fish which I also
cannot eat.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!