Quenelles de Brochet “Mirabelle”

Preparation info
  • Serves


    • Difficulty


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By Robert Carrier

Published 1965

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Pâte à Choux Mixture

  • 6 tablespoons milk
  • 6 tablespoons water
  • 1


Pâte à Choux Mixture

Bring milk and water to a boil; add the butter, and salt to taste, and cook, stirring constantly, until butter melts. Remove saucepan from the heat and gradually stir in sifted flour. Then add eggs one at a time, beating well after each addition. Stir the mixture over the heat until the paste comes away from the sides of the saucepan and forms a ball. Spread on a