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

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

"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

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!

"Dee Randall" > wrote in message
...

> 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
>
I recommend giving them another try. A quenelle is more of a technique than
a specific recipe, sort of like "pie" or "dumpling." With different
ingredients you might like them just fine.


--
Peter Aitken

"Peter Aitken" > wrote in message
om...
> "Dee Randall" > wrote in message
> ...
>
>> 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
>>
> I recommend giving them another try. A quenelle is more of a technique
> than a specific recipe, sort of like "pie" or "dumpling." With different
> ingredients you might like them just fine.

> Peter Aitken

It's a thought, Peter. Hmmm -- because I do love fish.
Dee Dee

On Sat, 10 Dec 2005 23:34:18 GMT, "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.

That does sound good. I'd always thought they were only made with
fish, which doesn't appeal to me. The chicken does though.

Thanks for the idea.
Sue(tm)
Lead me not into temptation... I can find it myself!

"Curly Sue" > wrote in message
...
> On Sat, 10 Dec 2005 23:34:18 GMT, "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.
>
> That does sound good. I'd always thought they were only made with
> fish, which doesn't appeal to me. The chicken does though.
>
> Thanks for the idea.

They can be made with veal and turkey too.


--
Peter Aitken