Serve these light and delicately flavoured Quenelles de Crustaces (keh-nell d’kroo-stah-say) with a tomato sauce and on a bed of creamed spinach for an elegant luncheon dish. An equivalent amount of lobster or crabmeat may be substituted for the prawns or shrimps.
1 lb. prawns or shrimps, shelled and minced
14 oz. Quenelles mixture
1 tablespoon finely chopped fresh parsley
Using the back of a wooden spoon, rub the prawns or shrimps through a wire strainer into a medium-sized mixing bowl.
Alternatively, pound a little of the minced prawns or shrimps at a time in a mortar with a pestle until they form a paste.
In a large mixing bowl, combine the quenelles mixture and the strained or pounded prawns or shrimps and beat well with a wooden spoon until they are thoroughly combined. Stir in the parsley and beat well.
Shape the quenelles as required and cook them according to the basic quenelles recipe.