Name: Quenelles de Brochet, Sauce Nantua (Lyonnais Pike Dumplings with Crayfish Sauce)
Yield: Serves 4 to 5
Cuisine: French
Ingredients: Grated nutmeg; 3 egg whites; ¾ pound fillet of any white, fleshy fish such as pike, flounder, or halibut; ½ pound (2 sticks or 16 tablespoons) plus 3 tablespoons butter; 2 cups milk; 1 cup minus 2 tablespoons flour plus 3 tablespoons flour; Domestic paprika, optional; ¼ cup unshelled crayfish tails; 6 tablespoons chilled heavy cream; Pinch of salt; 2 tablespoons oil; 5 whole eggs; White pepper

Preparation info

Serves
4 to 5

Difficulty
Medium

Appears in

The Cook’s Canon

By Raymond Sokolov

Published 2003

About

The hit of the 1939 New York World’s Fair, gastronomically speaking, was the French pavilion. Its restaurant offered fairgoers a taste of what they might find in an important restaurant of the day in Lyon. Lyon was the hometown of Henri Soulé, the mastermind of the pavilion, but he never went back. At least not for long. Hitler began marching into Poland that summer. The rest of Europe fought back by sitting still. Soulé had no intention of