Les Quenelles de Brochet à la Nantua

Name: Les Quenelles de Brochet à la Nantua (Pike Dumplings with Shrimp Sauce)
Yield: Serve immediately, 2 per person
Cuisine: French
Ingredients: Dash nutmeg; White pepper to season; 2 yolks, maybe 3; 1 large egg; ½ pound butter, approximately; Salted water; ½ cup flour; ½ teaspoon salt; 2 tablespoons butter; ¼ cup milk; ¼ cup water; ½ pound skinned and deboned pike meat (takes about ¾ pound of fillets); 1 egg

Pike Dumplings with Shrimp Sauce

Preparation info

Serve immediately,
2
per person

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

¼ cup milk
¼ cup water
½ teaspoon

Europe
France
Nivernais
Bourbonnais
Fish course
Pescatarian
Mediterranean

Method

Combine milk, water, ½ teaspoon salt, and 2 tablespoons butter in a saucepan. Bring to a boil. Remove from heat. Add the flour all at once and mix into a heavy dough. Add