Comments on: Just my luck! http://trissalicious.com/2010/02/22/just-my-luck/ Trissalicious Food Blog Wed, 16 May 2012 01:01:13 +0000 hourly 1 http://wordpress.com/ By: Robert O http://trissalicious.com/2010/02/22/just-my-luck/#comment-13919 Tue, 15 May 2012 15:05:47 +0000 http://trissalicious.com/?p=2285#comment-13919 Thank you for the response and good luck to “Likes to Cook” who had the same question

]]> By: trissalicious http://trissalicious.com/2010/02/22/just-my-luck/#comment-13912 Tue, 15 May 2012 11:45:52 +0000 http://trissalicious.com/?p=2285#comment-13912 It looks like the cookbook is missing a step – oops! Add the cooking liquid to the sauce (quenelle poaching liquid) – good luck!

]]> By: trissalicious http://trissalicious.com/2010/02/22/just-my-luck/#comment-13910 Tue, 15 May 2012 11:43:22 +0000 http://trissalicious.com/?p=2285#comment-13910 Hi Robert,
I’ve checked the book – it isn’t specific and it looks like it’s missing a step – if I remember correctly – add the cooking liquid to the sauce. Good luck – let me know how it turns out!

Trissa

]]> By: Robert Otte http://trissalicious.com/2010/02/22/just-my-luck/#comment-13902 Mon, 14 May 2012 14:15:16 +0000 http://trissalicious.com/?p=2285#comment-13902 Hi,
I am about to attempt this recipe but I’m a little confused about the “sauce” recipe. It appears you take the crawfish cooking liquid and add cream to it to finish, but what do you do with sauce you ‘ve created.
Thanks,
Robert

]]> By: LikesToCook http://trissalicious.com/2010/02/22/just-my-luck/#comment-13882 Fri, 11 May 2012 23:27:28 +0000 http://trissalicious.com/?p=2285#comment-13882 We ordered this at Aux Lyonnaise in March. I am anxious to make it but a little confused. What is the cooking liquid that is strained in step 5 after sauteeing the crayfish? What “cooking liquid” is added to the baked dish? The quennel poaching liquid? Where do you use the sauce that the recipe instructs you to prepare?

]]> By: trissalicious http://trissalicious.com/2010/02/22/just-my-luck/#comment-13104 Sat, 14 Jan 2012 23:13:13 +0000 http://trissalicious.com/?p=2285#comment-13104 Yes the eggs act as a binder in this recipe. Hope you like it!

]]> By: Doccoach http://trissalicious.com/2010/02/22/just-my-luck/#comment-13004 Wed, 28 Dec 2011 02:05:55 +0000 http://trissalicious.com/?p=2285#comment-13004 I have made quenelle but never without a bit of flour to make a pate a choux. Your recipe doesn’t have flour but has eggs. Do the eggs serve as a binder?

]]> By: Urszula Anna http://trissalicious.com/2010/02/22/just-my-luck/#comment-8751 Sun, 09 Jan 2011 22:13:37 +0000 http://trissalicious.com/?p=2285#comment-8751 Hello
join my FB “club” of the quenelle ;)
http://www.facebook.com/media/set/?set=o.8694840782#!/group.php?gid=8694840782
It is all for fun and we share secrets about quenelles….
Thanks a mill!
U x

]]> By: MaryMoh http://trissalicious.com/2010/02/22/just-my-luck/#comment-2853 Sat, 27 Feb 2010 06:40:37 +0000 http://trissalicious.com/?p=2285#comment-2853 New to me but looks very delicious with rice…mmmm. Love to see all the creamy sauce.

]]> By: Megan http://trissalicious.com/2010/02/22/just-my-luck/#comment-2840 Fri, 26 Feb 2010 22:56:04 +0000 http://trissalicious.com/?p=2285#comment-2840 Wow, this sounds and looks absolutely delicious! I can’t wait to try this recipe!

]]>