Quenelles No. 3

Souffléed Fish Dumplings

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • pound butter
  • ½ cup water
  • Salt


  1. Bring butter, water, and teaspoon salt to a boil. Remove from heat. Stir in flour to make a thick paste. Set over heat for 1 minute and stir.
  2. Remove from heat. Add 1 egg at a time, beating mixture well after each. Pour into a shallow dish and cover with transpare