Quenelles lyonnaises

In a small saucepan, bring the milk and butter to a boil. Remove from the heat, add the flour all at once, and stir vigorously with a wooden spoon until smooth. Return to low heat and cook, stirring, for about 2 minutes, until the paste pulls away from the sides of the pan and no longer looks wet. Spread it on a plate and let it cool completely (this thick paste, the panade, is what gives quenelles their light, airy body).

• 125 ml milk
• 50 g butter
• 65 g flour

✅ C'est prêt quand : the paste is smooth, pulls cleanly away from the pan, and is no longer glossy or sticky

In a food processor, blend the chopped pike (or veal) with the cooled panade and the eggs until smooth and pale. Season with salt, white pepper and half the nutmeg. Scrape into a bowl, cover, and chill for at least 1 hour (the mixture must be very cold before adding the cream, or it will not hold air and the quenelles will turn out heavy instead of light).

• 400 g pike or veal
• 2 eggs
• 1 tsp salt
• 1/4 tsp white pepper
• 1/2 pinch nutmeg

✅ C'est prêt quand : the mixture is smooth, pale, and very cold to the touch