Quenelles are light dumplings usually served in a soup. Traditionally, they are shaped like ovals with pointed ends. For an easy alternative, roll the mixture into a log, wrap in plastic wrap (like refrigerator cookies), slice, poach and used as described below. You can also form the mixture into small patties and saute in a little oil.

Drain the tofu on paper towels for 30 minutes to remove the excess moisture.

Process the chicken in a food processor to a smooth paste. Add the tofu and process until completely incorporated. Add the lemon juice, salt, scallions, cilantro, shiitakes and tree-ear mushroom (if using), either while pulsing or by hand, until they are completely incorporated.

In a stock pot, bring the stock to a boil and reduce to a simmer. Using a wet teaspoon, scoop out about 1 tablespoon of the mixture. Then, with another wet teaspoon, mold the mixture into a football shape (you can vary the size as desired). Slide the quenelle from the spoon into the pot and poach for about 5 minutes; test for doneness by slicing it in half to see if the chicken is thoroughly cooked. Remove with a slotted spoon. Taste and adjust seasonings. Repeat this procedure with the remaining mixture, adding as many quenelles at a time as will fit in the pot. They can be made in advance and refrigerated, covered tightly, for 1 or 2 days.

To serve, place the spinach leaves, watercress or arugula in a warm soup plate, top with 3 or 4 quenelles and garnish with minced scallions and shaved shiitake mushrooms. Ladle the poaching liquid into the dish and serve at once.

Per serving (based on 6): 151 calories, 21 gm protein, 8 gm carbohydrates, 5 gm fat, 36 mg cholesterol, 1 gm saturated fat, 928 mg sodium, 3 gm dietary fiber

Suddenly, It's Soy, by Carole Sugarman Recipes by Chef Mary Richter of Zuki Moon

Mm-format by Petra <phildeb@gmx. Net>