Classic Chicken Quenelle

Prepare the Chicken Mousseline: In a food processor, combine the cubed chicken breast, egg white, salt, white pepper, and a pinch of nutmeg. Blend until a smooth paste forms. Gradually add 100ml of the chilled heavy cream while blending until the mixture is very fine and airy. Scrape down the sides as needed.

Chill the Mixture: Transfer the chicken mousseline to a bowl, cover it tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up. This makes shaping easier.

Shape the Quenelles: Using two spoons (preferably oval-shaped), scoop a portion of the chilled mousseline with one spoon and use the other spoon to gently shape it into an oval or torpedo-like quenelle, smoothing its surface as you go.

Poach the Quenelles: Bring a large pot of lightly salted water or chicken stock to a gentle simmer (do not boil). Carefully drop the shaped quenelles into the simmering liquid. Poach for 8-10 minutes, or until they float to the surface and are firm to the touch. Remove them with a slotted spoon and drain on paper towels.

Prepare the Cream Sauce: In a small saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and cook, whisking constantly, for 1 minute to create a roux. Gradually whisk in the milk until the sauce is smooth and thickens slightly. Stir in the remaining 50ml of heavy cream. Season with salt, white pepper, and a pinch of nutmeg. Keep warm over very low heat.

Plate the Dish: Arrange 2-3 poached quenelles elegantly on a warm plate. Spoon the warm cream sauce artfully around and over the quenelles, ensuring some are visible.

Garnish and Serve: Sprinkle generously with finely chopped fresh chives or parsley for a burst of color and freshness. Serve immediately as a sophisticated appetizer or light main course.