Dumplings and Forced Meat Garnishes

Consommé and Bouillons are often served with small dumplings in the form of mini stuffed ravioli or other shaped stuffed pasta.

Mini Quenelles are poached and made of forcemeat or fish that are also often used. Take 150 grams of chicken breast or game meat or fish and blend to a puree in a food processor along with an egg white and a small ice cube.

When smooth and finely chopped, add 4 tablespoons of heavy cream and season with salt and white pepper. Process until very smooth and pass through a sieve to remove nerves and fibers if any.