Instructions: Dunk the sandwich loaf in the milk. Put the fish-bones and the fish heads in a saucepan. Cover with 2 cups water and with the wine. Dice the carrot, the onion and the leek. Add them in the saucepan. Finally, add some parsley and some thyme. Bring to a boil.

Cut the pike flesh in small pieces and crush them in a mortar. Add pepper, salt and some nutmeg.

Press the loaf and add the butter (in small pieces) to it. Mix with a fork. Mix the pike flesh and the loaf. Puree in a food processor or food mill. Add the eggs and the yolks. Mix carefully. With a piping bag, make small sticks (3 inches long; 1/2-inch diameter).

Filter the boiling fish soup. Put it in a stew-pan and return to boil, then reduce heat to simmer. Cook the quenelles 10 minutes in it. Drain carefully the quenelles on a linen.

You can serve the quenelles with a Mornay sauce, a Nantua sauce or a mushroom sauce.

This recipe yields 6 servings.

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