Quenelles De Poulet - cooking recipe

Ingredients

1 lb ground chicken
1 pinch salt
2 pinches white pepper
1 pinch thyme
2 slices white bread, crusts removed
1/2 cup heavy cream
1 egg

Preparation

Soak bread in cream for 30 minutes.
Push through a sieve.
Combine with all other ingredients.
Form into small quenelles using the classic French 2-spoons technique, or simply drop by the half-tablespoon into simmering broth or water.
Poach lightly in broth or water.