Battered pike fillets
Georges Blanc
Serve with Nantua sauce and a spoonful of sour cream
Historians of food and gastronomy think that the word "quenelle" originates from the anglo-saxon word "knyll", which means "to grind". Certainly, the recipe is extremely old, and we know that in the first century BC, the Romans cooked a dish that strongly resembles quenelles as we know them today.
Drain, and heat gently over a low flame. Add a spoonful of sour cream and some Nantua sauce.
 | Spritz Stemmed Glass |
| 65cl glass | 4.50 € | |
| 6 glasses of 65cl ea. | 26.20 € | |
| 12 glasses of 65cl ea. | 52.40 € | |
| 24 glasses of 65cl ea. | 100.45 € |
 | Anchovy Fillets in Oil |
| 150g Jar | 10.25 € | |
| 350g Jar | 25.60 € | |
| 3 jars of 350g ea. | 74.50 € | |
| 6 jars of 350g ea. | 149.00 € |
 | Durum wheat semolina |
| 1 kg bag | 4.25 € | |
| 5 x 1kg | 20.80 € | |
| 10 x 1kg | 41.25 € |
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