Quenelles De Volaille Au Gratin (Baked Chicken Quenelles)

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   Quenelles de volaille au gratin (Baked chicken quenelles)

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   Chicken quenelles (see recipe) made from two whole chicken breasts, about 1 pound 1/2 pound mushrooms 2 tablespoons butter 2 tablespoons finely chopped shallots 2 tablespoons flour 1 cup milk 1/3 cup heavy cream Salt and freshly ground pepper 1 egg yolk

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   1/4 cup freshly grated Parmesan cheese. 1. Prepare and cook the chicken quenelles. Drain and set them aside. 2. Slice the mushrooms. There should be about two and one-half cups. 3. Heat the butter in a saucepan and add the shallots and mushrooms. Cook until the mushrooms are wilted, stirring often. 4. Sprinkle with flour and stir. Add the milk, stirring constantly with a wire whisk. When blended and smooth, add the cream, salt and pepper to taste. Let simmer about 10 minutes. Remove from the heat and stir in the egg yolk.

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   5. Preheat the broiler. 6. Butter a shallow baking dish. (One that measures about 2 inches by 12 inches by 7 inches is ideal.) Add the drained quenelles. Spoon the sauce over all. Sprinkle with cheese and run under the broiler. Cook about five minutes or until the top is bubbling and golden brown.

* Per serving · 4 servings · Values may vary.