Quenelles de Carpe à la Rabelais (Filled Carp Quenelles with Vouvray Sauce)

Name: Quenelles de Carpe à la Rabelais (Filled Carp Quenelles with Vouvray Sauce)
Cuisine: France
Ingredients: Farce de Carpe à la crème; Butter; Mushrooms; Truffles; Sauce Béchamel; Soft roes (laitances); Pomme Duchesse; Small gudgeon; Fried parsley; Large mussels prepared à la Villeroy; Sauce Vin blanc made with Vouvray; Mushroom peelings; Soubise (one third of the sauce); 6 egg yolks; 200 grammes butter; Cayenne

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Farce de Carpe à la crème
Butter
Mushrooms
Truffles
Sauce Béchamel
Soft roes (laitances)
Pomme Duchesse
Small gudgeon
Fried parsley
Large mussels prepared à la Villeroy
Sauce Vin blanc made with Vouvray
Mushroom peelings
Soubise (one third of the sauce)
6 egg yolks
200 grammes butter
Cayenne

Instructions

Line historied, buttered barquette moulds with farce de Carpe à la crème.
Garnish the middle with a salpicon of mushrooms and truffles bound with reduced sauce Béchamel soubisée by one third, and with an escalope of poached soft roe.
Cover with farce and poach for 20 minutes.
Drain and wipe the quenelles and dress them in a turban on a base of pomme Duchesse coloured in the oven.
Set a fry of small gudgeon in the centre, piled in a pyramid, with a bouquet of fried parsley on top.
Surround with large mussels prepared à la Villeroy.
Serve with a sauce Vin blanc made with Vouvray, seasoned with mushroom peelings, with one third Soubise added, thickened with 6 egg yolks, finished with 200 grammes of butter to the litre and sharpened with Cayenne.