Plain Quenelles

"On s'appelle on se fait des quenelles"..ok, this mean nothing at all, just something that rhyme with the word quenelle.

The quenelles are shaped from the forsemeat and then poached/ They may be served sauced and griled  - tq Wikipedia..

     Wait..what is forsemeat??

Quenelle, as it written somewhere "is a delicate dumpling";  can be made from minced fish, chicken or plain. The word quenelles originated from Knodel (dumpling).  The original recipe of Lyon's quenelle is assumed to have been created in 1830. 

For today recipe, i choose to use a plain quenelle, surprisingly, the base of the quenelle is using choux pastry recipe. I never really thought of it..

I will link directly to the original site for the French version below.

Ingredients: 

100 g butter

120 g flour

20 cl water

100 g grated cheese (gruyere)

3 eggs, room temp

A good pinch nutmeg powder

Salt to taste

Tomate Sauce

(I used basic marinara sauce)

In a saucepan, in a medium heat, bring water, butter and salt to boil. Stir in flour, and mix it vigorously until mixture is thickened and smooth. The paste or panade should be "dry". This is will take at least 5 minutes. Remove from heat and add grated cheese, and let it cool down a bit.

Transfer to a stand mixer (optional). Attache paddle to the mixer, add egg one at a time and mix it. Make sure each egg is completely incorporated before adding next. Add nutmeg powder and mix it again. Dough will be thick, shiny and smooth.

Shape quenelles using two spoons, use spoon to scoop up mounded spoonful of batter, slide second spoon on top of the first. Spoon batter back and forth a few times.

Drop quenelles into simmering water. Cook until quenelles floats. Using slotted spoon, transfer quenelles to a large bowl. 

Prepare the tomato sauce.

Preheat oven to 180 deg C.

Spread tomato sauce in a baking dish or gratin dish, arrange quenelles, sprinkle cheese over quenelles and bake until cheese is melted and sauce is bubbling hot.

For the French Version : Marmiton - Le Vrai Quenelles Natures Lyonnaises