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Exploring the Delicate Delight of Quenelles de Lyon: A French Culinary Must-Try


  • 120 g flour

  • nutmeg

  • 20 cl of water

  • 100 g butter

  • 100 g grated Gruyere

  • 3 eggs


Heat up the water in a pan with the butter and a little salt. When the butter is melted, add the flour and cook for 10 minutes over low heat, stirring constantly. Off the heat, add the Gruyère and wait till the mixture has cooled a little. Then the eggs and nutmeg while stirring. Form sausage-like balls on a floured surface and put them in the fridge for a good half an hour so that the quenelles hold well together. After this, you will need to make them double in volume.

In a large saucepan, boil a large volume of water. Immerse the quenelles in boiling water until they rise to the surface. Drain them well to further bake them in the oven. Divide them in a buttered gratin dish and top them with the sauce of your choice. For example if you opt for a bechamel sauce, melt a piece of butter in a saucepan. Add flour and then mix with milk. Perfume with a pinch of nutmeg. For a tomato sauce, brown chopped onions, add tomato coulis and Provence herbs. For a Nantua sauce, mix béchamel and crayfish bisque. Sprinkle with grated cheese and bake them for 30 minutes.

They should have a nice golden brown color.



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