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1 quantity quenelles |
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Pour part of sauce in dish, arrange drained quenelles over, spoon rmaining sauce over Sprinkle with cheese, dot with butter. 10-15 minutes before serving, reheat and brown slowly under a moderate grill |
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white wine sauce |
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2 1/2 oz butter |
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Cook slowly without colouring |
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2 oz flour |
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1/2 pt milk |
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boil |
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Beat in, stirring, bring to boil |
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1/2 pt strong fish stock |
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1/4 to 1/2 pt cream |
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Slowly simmering sauce, thin out with cream stirred in by tablespoons, until thick enough to coat spoon evenly |
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lemon juice |
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Flavour as necessary |
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salt and pepper |
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3 tablespoons Swiss cheese |
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1/2 oz butter |
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