1795 Quenelles de Merlan Soubise

Name: Quenelles de Merlan Soubise
Cuisine: France
Ingredients: butter forcemeat; salted water; thin sauce soubise

Preparation info

Appears in

Published 1903

Method

Prepare a whiting and butter forcemeat and mould either into Quenelles with spoons, or in small Barquette moulds, approximately 75 g (2½ oz