Quenelles aux Crevettes

‘Quenelles’fish dumplings are one of the delicacies of Lyon, at their finest served with a ‘Mantua’ sauce of crayfish from the foothills of the Alps. This recipe made with prawns is a close copy, flavoured with the requisite touches of brandy and cayenne. The quenelles are my own variation, as I find this mousseline mixture of fish, egg white and cream is both lighter and easier to make than the traditional flour-thickened dumpling. The fish must be fresh (frozen fish is too wet) and it is