Quenelles de Brochet “Mirabelle” from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• salted water
• butter
• nantua or mornay sauce
• 6 tablespoons sifted plain flour
• 2 eggs
• 1¼ pounds pike (after skin and bones have been removed)
• 4 tablespoons softened butter
• 6 tablespoons milk
• 6 tablespoons water
• 1 tablespoon butter
• salt
• salt, white pepper and nutmeg
• cognac
• flour
• 2 egg yolks
• 6-8 tablespoons double cream
• 2 egg whites