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.