Quenelles d’huîtres

Oysters in Sauce with Quenelles

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Any time quenelles are added to a recipe it becomes something quite special. This one is no exception.


  • 24 small fish quenelles
  • cups chicken stock
  • ½ cup clam ju


  1. Prepare fish quenelles. Poach them in a combination of the stock and clam juice. Put on plate ready to use. Take stock from heat. Pour cold oysters into the liquid. Stir to wash and warm oysters. Lift out oysters and place on plate with quenelles. Strain liquid through a damp cloth into a bowl, ready to use. There should be about