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To roast the hazelnuts you should place them on a sheet pan and put
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them in a 400oF oven for 2 to 3 minutes, or until the outside skin
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starts to break away. Rub the hazelnuts together so that the outer
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dark skins flake off. You do not want to toast them, you just want
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the skin to loosen up.
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In a large skillet place the butter and heat it on medium high until
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it has melted. Add the mushrooms and saut¦ them for 4 to 5 minutes,
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or until they are brown. Add the 1/4 cup of sherry and deglaze the
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pan. Add the chicken stock. Cook the ingredients on medium heat for
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12 to 15 minutes, or until the liquid is reduced by 1/2.
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In a small saucepan place the 3/4 cup of sherry. Cook it on medium
|
high heat for 4 to 6 minutes, or until it is reduced by 3/4.
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Add the reduced sherry, salt, and pepper to soup, and stir them in.
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In each of 4 individual serving bowls place 3 of the Chicken-Hazelnut
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Quenelles. Ladle the soup on top. Sprinkle on the hazelnuts.
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