Pike Quenelles Lyonnaise Style

Name: Pike Quenelles Lyonnaise Style
Cuisine: France
Ingredients: Godiveau Lyonnais (Lyonnaise pike forcemeat); Butter; 10 minutes Any fish sauce (sauce de poisson); Fish fumet (concentrated stock)

Origin: Lyon, France

Source: Auguste Escoffier, 1907

Ingredients

Godiveau Lyonnais (Lyonnaise pike forcemeat)
Butter
10 minutes Any fish sauce (sauce de poisson)
Fish fumet (concentrated stock)

Instructions

Prepare the Godiveau Lyonnais (Lyonnaise pike forcemeat) according to the Farce series instructions.
Mold the quenelles using a spoon, placing each one as you go into a buttered sauté pan.
Poach them in the usual manner; then drain and allow them to simmer for 10 minutes in any fish sauce so they achieve their characteristic puffing.
If serving with a bound sauce where the quenelles cannot be added until the moment of service, place them in a closed vessel with a proportional amount of excellent fish fumet to allow them to puff.