Boulette of different shapes and different compositions, the quenelle is the specialty of Lyon . Most of the time, quenelles double in volume during preparation.
The history of the Quenelle
For centuries, confectioners made only dumplings. They then marketed them in their store. It was not until the beginning of the 20th century, around 1903-1904, that Joseph Moyne recreated the Quenelle Lyonnaise and made it known .
After the First World War, this butcher’s son joined a chocolate maker named Rousseau. Together, they invent a finer recipe under the name of “diet dumplings” . The rognolet is replaced by fine butter and the more cooked panade, more digestive becomes a pastry cream. This is the beginning of the quenelles’ success.
- Several types of dumplings exist: pike dumplings, Lyonnaise quenelles, marrow dumplings and liver dumplings .
- The oldest shop in Mâcon houses in its basement a 135-year-old machine that still works.
- There is a bar with dumplings , in Lyon.
- Quenelles are exported. Olivier Malartre recently launched this product in Brazil.
Everything you always wanted to know about Quenelle
The recipe of the Quenelle
| Ingredients for 6 people:
600 g pike
1 egg yolk
1 whole egg
60 g of ointment butter
200 g of liquid cream
1 Knorr court-bouillon tray
| 60 gr of crayfish butter
40 gr of butter
1 tablespoon of flour
1/2 L of milk
1 dl of cream
Melt butter and crayfish butter in a small saucepan, sprinkle with flour and cook for 5 minutes turning. Then wet the milk, add the cream, let thicken about ten minutes while stirring .
Grind pike meat in blender . Season and then iron in the blender. Then add the egg yolk, egg, butter and liquid cream.
Shape the dumplings with a wooden spoon , put 12 to 15 minutes in court-bouillon at 70 ° C. Flip them every 3 or 4 minutes. Then, immerse them in cold water if possible with ice cubes to stop cooking. Finally, drain them on a paper towel. Finally, put the dumplings in a dish , top with Nantua sauce and bake in the oven at 180 ° C for 15 minutes.
Enjoy your meal.