Baked Seafood Dumplings with Saffron Sauce and Swiss Chard
These elegant dumplings, also known as quenelles, are usually made with fish and are a hallmark of Lyonnaise cooking. "The word quenelles made me think these would be a lot of work," says April Bloomfield. "But actually they're fun to make, and they taste fun. They make me want to laugh."
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