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Home Cooking 7

Chanterelle quenelles in Oxtail Consomme?

Willa | Nov 24, 201311:20 AM

I'm thinking of a consomme as a light Thanksgiving first course (Ochsenschwanzsuppe). Beautiful Chanterelles are available and I think they would be lovely if made into quenelles and floated on the clear consomme with perhaps some chopped parsley and a few tiny fall vegetables. Does anyone have a recipe for mushroom quenelles? Other ideas?


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