Waste not! Mushroom Soup with Chicken Mousseline

Quenelles

(recipe follows) When you have trimmings of raw meat, or a lone chicken breast or thigh, or fish that has to be cooked or thrown out, use them: Puree them with cream and seasonings — add a reserved egg white or yolk when you have one on hand — and poach this new mixture called mousseline, forcemeat, quenelle. You can serve them in soup as I did here, or as a main dish with a sauce. The ratio is 2:1 meat:cream. The more cream, the lighter the product. I have stock I… Read More