Quenelles de Viande

Serve Quenelles de Viande (kch-ncll d’ vec-ahnd) as a sophisticated luncheon dish with a rich brown sauce. Chicken or turkey may

A creamy, fish garnish to serve with any of the classic fish dishes, Quenelles de Truite are delicious. be substituted for veal if you prefer.

1 lb. lean veal, minced

1 lb.

14 oz. Quenelles mixture

1 teaspoon finely grated lemon rind

Using the back of a wooden spoon, rub the veal through a wire strainer into a medium-sized mixing bowl. Alternatively, pound a small amount of the veal at a time in a mortar with a pestle until it forms a paste.

In a large mixing bowl, combine the quenelles mixture and the strained or pounded veal and beat well with a wooden spoon until they are thoroughly combined. Stir in the lemon rind and beat well.

Shape the quenelles as required and cook them according to the basic quenelles recipe.

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