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| Quenelles |
The quenelle, a semolina dumpling, is a culinary specialty of Lyon, France. The quenelle dough is called “panade”, which is prepared mainly with semolina flour, eggs, milk, and water. The quenelle has a similar texture to the Roman gnocchi; however the quenelle has an elongated shape. The dough is first cooked and then cooled before shaping. They can be served with a tomato, crayfish, or béchamel sauce. Most popular is the Nantua sauce, made with crayfish, carrots, celery and a good cognac.
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| Grottes Les Balme |
Quenelles Fabiene Style
(Serves 2-4)
4 ounces fine semolina
¾ cup whole milk
2 eggs
3 tablespoons plain flour
1 ounce grated cheese (optional)
2 ounces unsalted butter
¼ teaspoon salt
Freshly cracked pepper to taste
In a medium saucepan, bring the milk and butter to a boil over medium heat. Pour in the semolina and quickly stir until the mixture pulls away from the sides of the pan. Remove from heat, slightly cool first, and then add the eggs, salt and pepper.
Add water and salt to a large saucepan over high heat.
Meanwhile, place 3 tablespoons flour onto a plate. Form the dough approximately into 1-inch thick by 3-inches long sausage shaped logs. Roll each quenelle into the flour and set aside of a large plate or platter.
Poach the quenelles in the boiling water until they float. Remove from the water with a slotted spoon and transfer onto a serving dish. Top with your favorite sauce.
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I will be making quenelles for a dinner party soon and I think I will make them with a light seafood sauce. I’m looking forward to experimenting various recipes with Fabiene’s recipe. Thank you Fabiene for two spectacular evening dinners at your lovely home.
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| Le Lavage in Le Balme Les Grottes |
