Fish Quenelles - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food
1 teacupful bread-crumbs, ½ gill milk or cream, 1 teacupful cold cooked fish, 1 oz. fresh butter, 1 egg; salt and pepper to taste.
Soak the bread-crumbs in the milk, pound the fish, melt the butter, beat up the egg, yolk and white separately, mix all together, season to taste; ¾ fill six small buttered moulds with the mixture and steam for ½ hour; turn out and serve with white or lemon sauce.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen