Bring salty water to simmering point in a 5 cm (2 in) deep roasting pan.
To form the quenelles use two tablespoons.
Dip them in hot water, pick up some of the mixture with one spoon and form the top with the other.
Push the formed quenelles, which should be almond shaped, from the spoon into salty water.
Gently poach them for 5 minutes turning them once.
Arrange the quenelles on preheated individual plates and serve them with any one of the bechamel or veloute based sauces such as Sauce Aurora or Soubise