If you don't know what quenelles are, look it up on the internet. Use to spoons to make them. They look a little bit like sausages basically. Serve with a nice salad and pears, or as an appetizer
Warning: quenelles must rest overnight —MarieGlobetrotter
20 small quenelles
log of fresh, soft goat cheese, without the skin
Remove the skin of the goat cheese if necessary. Cut cheese into small dices. In a bowl, combine cheese with flour, salt, pepper, basil and oregano. Crush with a fork.
Incorporate egg white and mix well to obtain consistent mixture. You can also use your hands.
Make quenelles with the help of two teaspoon. Pour a little bit of flour in a bowl and flour the quenelles. Place in a sealed box and set in the fridge for the night.
The next day, heat some water in a large saucepan. Poach the quenelles until they come out on the surface, about 2-3 minutes. Dry well and fry them gently in a pan with some olive oil and a few drops of balsamic vinegar