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.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus