-6 quenelles of poultry
-1/2 glass of water
-1/2 glass of white wine
-50 gr of mushrooms
-1 soupspoon of fresh cream
-1 teaspoon of curry
In a jumper, return the slim chopped shallot
in some butter.
To put the water and the wine and to carry in boiling.
To add mushrooms and quenelles and let cook slowly
during 15 mn .To incorporate the curry.
To salt and to pepper.
At the time of serving, to add the fresh cream