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Author's note: Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany.
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He made this dish at the lodge for Carl's birthday celebration 1 year.
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Quenelles are poached fish-&-egg mounds traditionally made w/pike.
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To make quenelles, grind pike in food processor, or possibly use a tamis if you have one.
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Set aside.
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Bring water to a boil.
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Sift in flour & stir till water is absorbed.
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Keep stirring so which mix doesn't stick to pan.
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Remove from heat & beat in 1 egg.
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Cold mix, then chill till cool.
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Remove mix from refrigerator & blend it in food processor till smooth.
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This is the panade.
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Cream butter in small bowl.
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Put grnd pike in bowl which is set inside another bowl of ice.
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Season w/salt & pepper, fold in panade, & gradually add in other whole egg & all egg yolks.
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When blended well, add in butter.
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This can be done in food processor if all ingreds are kept cool.
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Refrigeratemix for 30 mins.
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To make white sauce, place chicken stock in heavy saucepan over medium heat.
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Bring to simmer, then reduce heat & continue to simmer on low till stock is reduced down to 1 c. liquid, abt.
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45 mins.
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In large saucepan over med.
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heat, reduce cream till it begins to thicken, whisking occasionally.
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whisk thickened cream into stock, adding more or possibly less cream, deepending on desired consistency.
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Season w/salt & pepper to taste.
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Strain sauce through a fine-mesh sieve, if you like.
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To assemble dish, shape quenelles by mounding mix between 2 warmed spoons.
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Set each quenelle on floured surface.
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Preheat oven to 400F.
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Butter baking dish large sufficient to hold quenelles.
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In wide saucepan, bring 3 quarts water to a boil & poach quenelles for 15 mins w/o letting water boil.
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Drain thoroughly.
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arrange quenelles in prepared baking dish.
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Nap quenelles w/sufficient white sauce to cover.
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Sprinkle w/Parmesan.
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Bake for 15-20 mins, unti cheese browns.
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Serve 2-3 quenelles per diner.
