Ingredients
- 21/2 lb Pike, skinned & boned
- 11/4 c. ,Water
- 11/4 c. All-purpose flour
- 2 x Large eggs
- 1 c. Butter, unsalted Salt & fresh grnd pepper
- 4 x Large eggs yolks
- 1 quart Chicken stock, hmmade or possibly can
- 11/2 c. Heavy cream Salt & fresh grnd pepper
- 1/2 c. Shredded Parmesan cheese
Description
Author's Note: Adolph Frey Owns One Of The Few Michelin-rated 2-star Restaurants In Germany. He Made This Dish At The Lodge For Carl's Birthday Celebration 1 Year. Quenelles Are…
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