CookEat Recipe
Quenelles of Fish, Clamart
Quenelles of Fish, Clamart Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2578. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Fish trim and quenelle count unknown; half No736 means half measured recovered output, not fixed sauce volume; set endpoint must be tested.
Method
Steps
Step 1
Make No736 ONCE from its embedded raw inputs and complete reviewed method: Heat butter and stir in flour. Pour in hot milk and cream, add seasonings, whisk sharply for one minute, then boil two minutes. Use warm as directed. Measure actual FINISHED output and only the child allocation; do not infer parent yield.
Step 2
Skin/bone fish, pound with ONE whole egg and yolks of two other eggs; season, sieve and chill; stir in gill cold cream. Shape with TWO teaspoons using butter as processing aid, place in buttered pan, cover with lukewarm water plus tsp salt, simmer under buttered paper five-minute guide and continue until fish70°C and egg-rich centre74°C.
Step 3
Transfer quenelles to sautoir with HALF PINT COOKED peas, wine/butter/lemon/finish seasonings; reduce nearly dry. Add HALF the actually measured FINISHED No736 parent batch, gently mix and serve; do not infer half-pint sauce.
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