Quenelles No. 1

Souffléed Fish Dumplings


  • ½ pound fillets of flounder, cod, pike, haddock, or sole
  • 2 whole eggs
  • 3 egg whites
  • ¼ teaspoon salt
  • Dash of white pepper


  1. Dry fillets on paper towels, cut into pieces, and put into blender container. Add whole eggs and blend. Add whites, 1 at a time, and blend. Season with salt and pepper and blend to a thick paste. Test mixture.
  2. Put mixture from blender into small bowl. Heat about 2 inches of water in medium-sized skillet. Salt the water, using 1 teaspoon salt for each quart of water. Bring water to a boil, then reduce heat to a simmer.
  3. Shape fish mixture into quenelles with two teaspoons. Drop quenelles into simmering water. When they rise to the surface they are done. Remove them to a bowl of cold water to stop their cooking. Drain, and they are ready to use in other dishes, or sauce them with Quenelle sauce. Makes about 5 dozen, depending upon the size.


Chablis or Pouilly-Fuissé