FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Chicken Veloute With Matzoh Quenelles

More from this source
Washington Post
Related tags
low carb nut free rosh hashanah french

Comments

Add a comment

Ingredients

2 medium carrots, peeled and cut into 2-inch chunks

2 ribs celery, trimmed and cut into 2-inch chunks

1 medium yellow onion, cut into quarters

1 bay leaf

8 black peppercorns

1 small bunch thyme, tied

2 medium cloves garlic, crushed

2 whole bone-in, skin-on chicken breasts, or 1 whole chicken (about 3 pounds)

1 quart low-sodium chicken broth

2 quarts water

1 envelope chicken soup mix from a 4.5-ounce box of matzoh ball and soup mix, such as Manischewitz brand

6 tablespoons (3/4 stick) unsalted pareve margarine

6 tablespoons flour

1/2 teaspoon ground black or white pepper (white looks nicer)

1/2 teaspoon ground turmeric

1 envelope matzoh ball mix from a 4.5-ounce box of matzoh ball and soup mix, such as Manischewitz brand

Leaves from 1/4 of a small bunch flat-leaf parsley, coarsely chopped (packed 1/4 cup)

2 scallions, white and light-green parts, chopped

2 large eggs, plus 2 large egg whites

2 tablespoons olive or vegetable oil

1/2 teaspoon onion salt

1/4 teaspoon freshly ground black pepper

2 1/2 quarts water

1/2 teaspoon salt

1 cup canola oil, for frying

1 ounce dried shiitake mushrooms

Salt

You might also like

Poached Loin Of Veal, Brussels Sprout Choucrout...
Great British Chefs
Mushroom Veloute
Cookstr
Todd English's Chicken Veloute Supreme Soup
Kraft Foods
Chicken Wellington With Mushroom Veloute Sauce
Food.com
Oyster Beignets With A Sorrel Velouté
The British Larder
Pan-Fried John Dory With Cockles, Samphire And...
The British Larder
Cauliflower Velouté
Running With Tweezers
Fennel Velouté And Its Sweet Spices
La Tartine Gourmande
Reduced Fat White Onion Veloute
SHAPE Magazine
Asparagus Velouté
Epicurious