Quenelles de Volaille, Sauce au Gruyère

Words are weak to express how delicious these Quenelles or Knodl or Dumplings are. They are light and fluffy, with a wonderful chicken flavour as they are poached in chicken broth. The origin goes back to 1750 when the recipe was officially recorded and published. It is said that it originated during the Roman era. Louis XV was a great amateur of this refined dish. It became famous in the Lyon region where bistro or “bouchon” as they are called there, owners were looking for ways to use leftover pike. You can of course replicate the original recipe which is made with pike fish accompanied by a Nantua Sauce made with crayfish or lobster bisque. This version presented, using white chicken meat is ideal if you entertain, as you can prepare it in advance and simply reheat it when your guests arrive. The dumplings are easily made with the help of a mixer and then poached in chicken broth.
Simply delicious !
Using two large spoons, form an elongated ball that you poach in a chicken broth and then place on a baking dish to make it “au gratin”.

Serve 4
400 Gr. Chicken breast
60 Gr. All purpose flour
100 Gr. Milk
2 Eggs separated
15 Gr. Butter
100 Gr. Light Cream (15 %)
Salt & Pepper to taste
Dash of Paprika, Cayenne Pepper or Espelette
1 Liter of Chicken Broth. ( I use Knorr Homestyle concentrated stock)

2 Tablespoons Butter
2 Tablespoons Flour
2 Cups of the chicken broth you have used to poach the Quenelles
100 Gr. Grated Gruyere cheese

In a medium size pan bring the milk with the salt to a boil. Add the flour and mix thoroughly and energetically with a wooden spoon. Let the milk cool off for 3 minutes and add the two egg yolks, one a time, mixing after each addition. (Almost like a pate a choux).
Let the mixture rest and cool.
In the meantime, using your mixer, grind the chicken to a pulp and add the egg white. Add salt & pepper and paprika and finally the pate a choux mixture.
Mix until well combined.

Bring your chicken stock to a simmering boil. Using two large spoons, felongated balls and pour them in the stock. Cook for 10 minutes. They will come to the surface when they start to be cooked, but leave them there for a good 10 minutes.
Using a slotted spoon, remove them from the liquid and place them on a baking dish.

For the sauce, use a small saucepan and melt the butter. Once melted, add the flour and using a whisk, mix thoroughly and cook the “roux” for 2 minutes. Add the hot chicken broth to the roux and using your whisk, continuously the sauce. After two minutes, it will start to thicken. Continue cooking until the sauce covers the back of your spoon. Add half the cheese and continue mixing.
Pour the sauce over the dumplings/quenelles and spread the remaining cheese.
Grill in the oven for about 8-10 minutes, until golden brown. Serve warm.

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