What is La quenelle food?
A quenelle (French pronunciation: [kə. nɛl]) is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine.
What do you serve with quenelle?
As a dish that took off in popularity during food shortages, the quenelle is usually served with plain rice as a main dish. However, if you want to add a bit more meat to the dish, you can add sausages or meatballs to your serving.
How do you cook quenelle?
Holding a large tablespoon in each hand, dip each spoon in the pan of hot water so the quenelle mixture does not stick, then take a spoonful of mixture and shape, forming an oval. Drop the dumpling into the simmering water and simmer for 2 to 3 minutes.
Do the French have dumplings?
“A traditional French Canadian side served with roast beef. These dumplings are dropped into the broth from a cooked roast beef until cooked.”
How do you make quenelle Lyonnaise?
Traditional quenelle lyonnaise recipe, nature or with fish as a classic French dinner dish. Add the water, butter and salt to a casserole pan and heat at a low temperature. When the butter is melted, add the flour, and cook for 10 minutes over low heat, stirring constantly. Off the heat, add the eggs and stir as the mixture is cooling.
What is a quenelle?
The quenelle is a sausage-shaped dough that is cooked in a creamy sauce. It is also sometimes served with other dishes, such as veal, rice and salad. The original recipe is believed to have been created in the 1800s, when the pike fish was abound in the Rhône-Alpes region.
What are quenelles de brochet?
The quenelles de brochet indeed represent the authentic Lyonnais cooking, made out with really local ingredients amongst which pike, usually fished in Rhône-Alpes streams, and free-range eggs from the neighbouring French region of Bresse renowned for its quality poultry.
What to eat&drink in Lyon?
In Lyon, quenelles are enjoyed as an appetizer, starter, or as a main dish. The quenelle is a sausage-shaped dough that is cooked in a creamy sauce. It is also sometimes served with other dishes, such as veal, rice and salad. The original recipe is believed to have been created in the 1800s, when the pike fish was abound in the Rhône-Alpes region.