Richard, Joe anyone ever make quenelles? I bought a packet.....

J

joanietoo

Well-known member
and have just poached them, now they are in a sauce of the alfredo sauce (bought) and fresh crawfish. I just can't be bothered to start anything from scratch today with this heat. The quenelles and gazpacho will do for supper.

BUT if anyone does make quenelles I'd love to know the recipe and the sauce you use.

 
Joanie, I've never made quenelles. I could dig up a Julia Child recipe or two,

If I understand it it's the same recipe as for fish mousse, though a little on the stiff side. Shrimp is nice to include, and the shells can add flavor to the sauce.

If you give them a try I'll be happy to come to the Carribean to be a food taster. You're already keeping the Provencal rose on ice, right? Maybe we'll need a Savignon Blanc as well.

 
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