1611 Quenelles de Brochet à la Lyonnaise

Preparation info
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By Auguste Escoffier

Published 1903

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Take the required amount of Godiveau Lyonnaise and mould it into Quenelles with tablespoons, placing them in a buttered shallow pan.

Poach them in the usual way, drain well, then place the Quenelles to simmer very gently for 10 minutes in the selected fish sauce so as to allow them to s