| 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 |
| white wine sauce |
| 2 1/2 oz butter |
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Cook slowly without colouring |
| 2 oz flour |
| 1/2 pt milk |
boil |
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Beat in, stirring, bring to boil |
| 1/2 pt strong fish stock |
| 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 |
| lemon juice |
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Flavour as necessary |
| salt and pepper |
| 3 tablespoons Swiss cheese |
|
| 1/2 oz butter |
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