Quenelles d’huîtres

Name: Quenelles d’huîtres (Oysters in Sauce with Quenelles)
Cuisine: French
Ingredients: Dry bread crumbs; 2 tablespoons sherry; Salt and pepper to taste; Dash of nutmeg; 3 tablespoons crème fraîche, or whipping cream; 2 egg yolks; ½ cup clam juice (canned); ⅛ pound butter; 4 tablespoons flour; 1 pint oysters, or 24 fresh; 1½ cups chicken stock; 24 small fish quenelles

Oysters in Sauce with Quenelles

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

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

Starter

Method

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