Quenelles of Pike

Preparation info

  • Serves

    8–10

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

The word quenelles is thought by some to come from the Anglo-Saxon word ‘caill’ which meant ‘pounded’, and by others to have the same derivation as ‘coney’ from the Latin cuniculus, i.e. the little soft rissoles are ‘little rabbits’.

Quenelles are very fine smooth light rissoles made from chicken, veal, game or fish, the best of all fish for quenelles being pike because of its slightly dry texture. They take time and trouble to make. They are a testing dish for a cook and one