Quenelles de Volaille à l'Estragon (Chicken Quenelles with Tarragon)

Ingredients

• Chicken forcemeat with panade and cream
• 50 grammes chopped tarragon
• Blanched tarragon leaves
• Butter
• Clear tarragon Velouté

Instructions

1. Add 50 grammes of chopped tarragon per kilo to a chicken forcemeat made with panade and cream.
2. Butter fluted boat-shaped moulds well and decorate the bottoms with a rosette of blanched tarragon leaves.
3. Mould the quenelles and poach them.
4. Drain them and dress them in a turban.
5. Sauce the bottom of the dish with a little clear tarragon Velouté.
6. Send the rest of the sauce separately.