Fish Quenelles
Susan Gayle (by-nc-nd 2.0)

Fish Quenelles

Related Recipes: Lemon Sauce II

Ingredients

Directions

  1. Soak the bread-crumbs in the milk, pound the fish, melt the butter, beat up the egg, yolk and white separately, mix all together, season to taste ; 3/4 fill six small buttered molds with the mixture and steam for 1/2 hour ; turn out and serve with white or lemon sauce.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Seafood

Measure: avoirdupois

Ingredient: bread crumb, milk, cooked fish, butter, egg, salt, pepper

Equipment: measuring cups, measuring spoons, bowl, mold, steamer

See Also

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