Chicken quenelles

Cut white stale bread into cubes and soak in milk.

The slightly frozen meat, together with the soaked bread, is passed through a meat grinder with a fine sieve several times or thoroughly crushed in a blender. You can even rub it through a sieve to make the mass even more tender. Then the mass needs to be cooled if it was prepared from non-frozen meat.

Add egg white and beat well with a mixer.

Form the quenelles with two spoons. Use one spoon to scoop up the mass so that it is even, just like the spoon. Use the edge of another spoon to make incisions along the flat surface and use it to carefully remove the mass directly into the slightly boiling broth.

Cook for 4-5 minutes at low boil. The finished quenelles float to the surface.

The quenelles can be served with broth or as a main dish with white sauce.