Quenelles Ambassade (Fish Dumplings Embassy)


Requiring a full pound of butter, this is one of the most decadent dishes amongst a pantheon of excess in the Mary and Vincent Price cookbook. Very light, rich fish dumplings that have been gently poached and then smothered in a rich creamy sauce Americaine made from white wine, tarragon, shallots, and hollandaise. The sauce would be perfect accompaniment for a moules frites dinner but I probably wouldn’t repeat the the fish dumplings again.


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