A delicate light mousseline mixture can be shaped into small ‘dumplings’ called quenelles and then poached for a few minutes until firm. Make up the mousseline mixture as left, then shape the individual quenelles using
As quenelles only take a few minutes to cook and are nicest served freshly cooked, the mixture can be kept chilled in the refrigerator until nearly ready to serve. Prepare a wide, shallow pan of simmering fish stock before you start shaping the quenelles. Cook the quenelles in batches of about 6 at a time. Serve with a hot, buttery sauce.
© 1991 All rights reserved. Published by Websters International.