Amuse Guelle Recepies

Chicken Quenelles with Port Wine Poached Grapes & Prunes.

Yield: 50 Portions

Ingredients

Chicken Breast 3 Oz: 6 Ea

Egg yolk                : 2 Ea

Cream Heavy: 3 Oz.

Chicken Stock: 32 Oz. (for Poaching)

Veal Glace: 8 Oz.

Port Wine: 8 Oz.

Sugar: 2 Oz

Grape Black: 25 Pcs.

Prunes: 25 Pcs.

Red pepper jus: For plate presentation

Mint Juliennes: for garnish.

Salt: To Taste

White Pepper Powder: To Taste      

Procedure:

·         Mince the 3Oz chicken breast in a blender with a little stock and pass it through Tamis. Add egg yolk, cream, & seasoning. Ensure that the farce has to hold together, it should not be loose or runny.

·         Make a small ball and test poach to check the texture and seasoning.

·         Poach Grapes & Prune wedges in Port wine.  Cut them into quarters and reserve in the poaching liquid.

Assembly:

·         Prepare chicken quenelles, (using a lido dessert spoon) as per order and toss in rich veal glaze at the time of service.                      

Presentation

·         Draw two lines with red pepper jus on the top left hand corner as shown above.

·          Spoon out a ring of the port wine reduction and place a quenelle on top, garnish with mint juliennes.

·         Arrange the prune on the right hand bottom of the plate and grape on the left hand bottom of the plate.

Saya presentasikan pakai piring kotak...

·         Dap019whp23 - 4.75" Square Mode Plate