Alma Lach

Quenelles No. 2

Souffléed Fish Dumplings

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • ½ pound fillets of pike, sole, etc.
  • 3 or 4 egg whites
  • ½

Method

  1. Have blender container cold. Chill it by putting into freezer for 10 minutes, or set it in ice cubes until it is cold.
  2. Dry fillets on paper towels and then cut into pieces. Put into blender container. Add 3 whites, one at a time, blending after each, then a fourth if mixture does not look wet. Add salt and pepper and blend to a thick paste. Run rubber spatula