FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
QUENNELLES of CHICKEN
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
Add half a pound of raw, chopped chicken, veal or white fish to Panade, a pappy preparation of bread soaked in milk. Pound the chicken with it. Add a beaten egg and mix and pound again. Seaso0n and rub mixture through a hair sieve. Shape into small sausages and poach in boiling water or stock until they swell. Drain carefully and serve in soup, as a garnish-in which case they must be quite tiny-or in patties, cream or tomato sauce, as an entrée
