4 tb Butter 20 md Mushrooms; sliced 1/4 c Sherry 3 c Chicken stock 2 c Heavy cream 3/4 c Sherry Salt and pepper (to taste) Chicken-Hazelnut Quenelles 2 tb Hazelnuts; skins removed, - and chopped To roast the hazelnuts you should place them on a sheet pan and put them in a 400?F oven for 2 to 3 minutes, or until the outside skin starts to break away. Rub the hazelnuts together so that the outer dark skins flake off. You do not want to toast them, you just want the skin to loosen up. In a large skillet place the butter and heat it on medium high until it has melted. Add the mushrooms and saut