Game:

Nancy Drew: Danger by Design (2006)

Duration: 0:00

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19

The amounts we used for this recipe made about 20 quenelles, so either plan to scale down to a smaller batch or enjoy these together with a group of people! On a side note, we haven't forgotten our goal to do a recipe live, but we haven't been able to coordinate schedules yet. Keep an eye on our community posts, we'll be listing the date and needed ingredients as soon as we can work out a day!

Quenelles

1 cup Milk
15 Tbsp Butter, divided
1½ cups Flour, divided
½ tsp Salt
8 oz Mushrooms
1 lb ground Chicken (increased from the first try, and definitely better with more!)
4 Eggs
½ cup finely minced fresh Parsley (also increased from the first try)
1 cup Cream
1 cup Chicken Broth, plus more for finishing
3 Tbsp White Wine, plus more for finishing
Large handful fresh trimmed Green Beans
Optional: Fresh Lemon zest and juice

In a pot, combine the milk, 8 Tbsp butter, and salt. Heat over med to med-low until the butter is melted and the mixture is steaming.
Meanwhile, finely mince half of the mushrooms and saute them with 1 Tbsp butter over med-low heat for several minutes, until the water has evaporated from the mushrooms.
In the pot with the milk mixture, stir in 1 cup of flour and continue to stir over med-low heat for 3 minutes. Remove from heat and stir to cool, beating in the eggs one at a time. Once the eggs are incorporated, gradually mix in the chicken, cooked mushrooms, and parsley. Heat a pot of water to a low boil and use two spoons to create quenelle dumpling shapes one at a time out of the dough. Poach the dumplings in the boiling water for about 3 minutes each to set the shape, but no longer than necessary to avoid soggy dumplings. Remove and set aside the dumplings.
To create their final cooking sauce, heat 6 Tbsp butter over med until melted and stir in ½ cup flour. Cook for 2 minutes while stirring frequently, then stir in the cream and chicken broth and continue to cook until thickened to form a sauce. Slice the remaining mushrooms and stir into the cream sauce along with the white wine, and a pinch of salt if not using cooking wine. Cook for another minute or two.
Place the quenelles in a prepared baking dish and spoon the sauce over top. Bake for 20-25 minutes at 395° to finish cooking, broil for another few minutes if needed for color.
Heat a skillet over medium-high with a drizzle of olive oil and add the green beans with a splash of white wine. Cook until they start to blister, then add a good splash of chicken broth and cook, covered for another 4-5 minutes. Salt to taste. Serve with the quenelles and the barest touch of lemon, if desired.

*Music in the background is the official game soundtrack

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