Quenelles
The quenelle, a semolina dumpling, is a culinary specialty of Lyon, France. The quenelle dough is called “panade”, which is prepared mainly amongst semolina flour, eggs, milk, too water. The quenelle has a like texture to the Roman gnocchi; nonetheless the quenelle has an elongated shape. The dough is get-go cooked too and then cooled earlier shaping. They tin reach notice travel served amongst a tomato, crayfish, or béchamel sauce. Most pop is the Nantua sauce, made amongst crayfish, carrots, celery too a skillful cognac.
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| Grottes Les Balme |
Quenelles Fabiene Style
(Serves 2-4)
4 ounces fine semolina
¾ loving cup whole milk
2 eggs
3 tablespoons evidently flour
1 ounce grated cheese (optional)
2 ounces unsalted butter
¼ teaspoon salt
Freshly cracked pepper to gustation
In a medium saucepan, convey the milk too butter to a boil over medium heat. Pour inwards the semolina too rapidly stir until the mixture pulls away from the sides of the pan. Remove from heat, slightly cool first, too and then add together the eggs, tabular array salt too pepper.
Add H2O too tabular array salt to a large saucepan over high heat.
Meanwhile, identify three tablespoons flour onto a plate. Form the dough unopen to into 1-inch thick past times 3-inches long sausage shaped logs. Roll each quenelle into the flour too laid aside of a large plate or platter.
Poach the quenelles inwards the boiling H2O until they float. Remove from the H2O amongst a slotted spoon too transfer onto a serving dish. Top amongst your favorite sauce.
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I volition travel making quenelles for a dinner political party presently too I mean value I volition brand them amongst a low-cal seafood sauce. I’m looking frontward to experimenting diverse recipes amongst Fabiene’s recipe. Thank you lot Fabiene for 2 spectacular eve dinners at your lovely home.
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| Le Lavage inwards Le Balme Les Grottes |
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