Name: Quenelles No. 2 (Souffléed Fish Dumplings)
Cuisine: France
Ingredients: ½ teaspoon salt; Dash of white pepper; ¼ cup (about) crème fraîche or whipping cream; 3 or 4 egg whites; ½ pound fillets of pike, sole, etc.

Preparation info

Difficulty
Easy

Appears in

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

Have blender container cold. Chill it by putting into freezer for 10 minutes, or set it in ice cubes until it is cold.
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