idun Posted February 16, 2020 Share Posted February 16, 2020 As Loiseau brought up crozets, she reminded me of something we used to really enjoy in France and that was quenelles. I liked them all, but was particularly partial to the ones with fishy things in them.I ignored the cooking instructions and would put them in simmering italian tomato sauce and keep on simmering until they souffled. The instructions cooked them, but that extra time was worth it.Prinkled cheese over them on the plate.I have tried to make them at home, but have yet to find a good recipe. I have tried lots of different recipes, and one day will find one that just fits the bill. Link to comment Share on other sites More sharing options...
alittlebitfrench Posted February 17, 2020 Share Posted February 17, 2020 Sorry Idun.....but that is hospital food.I spent a good three weeks in hospital once, and that is all they served.When they came around with it after the 15th time...I cried.I have not touched it since.YUK !I can still smell it. LOLOH loves it. Link to comment Share on other sites More sharing options...
idun Posted February 17, 2020 Author Share Posted February 17, 2020 Ah dear! I can only suppose that they were not done right then. The sauce I make is beautifully onctueux, the quenelles are light and fluffy served with either parmesan or comte grated and gently melting on top. Emmantael would do though, IF the shopping hadn't gone quite to plan[:-))] Link to comment Share on other sites More sharing options...
Patf Posted February 17, 2020 Share Posted February 17, 2020 I've looked up quenelles, and realise now they're more like gefilte fish . Which I've made in the past, but a bit fiddly as the ingredients need to be minced or ground. Formed into balls then they can be poached, fried or baked.Now we can buy the prepared mixture, either white fish or salmon, ready for cooking.The baked ones are nice cooked in a sauce of tomatoes, peppers and shallots. Also don't stink the house out like the other 2. Link to comment Share on other sites More sharing options...
idun Posted February 17, 2020 Author Share Posted February 17, 2020 I think that the mash dish you may have been thinking of are Pomme Dauphine, which is mash and choux pastry and then fried in balls. I like them, but what a waff on they are. Link to comment Share on other sites More sharing options...
Loiseau Posted February 18, 2020 Share Posted February 18, 2020 Staying in Lyon last year, I was recommended to order a "quenelle lyonnaise". Never having been hugely enthusiastic about quenelles, I was a bit reluctant. But, I have to say, it was a revelation. It was a single, giant quenelle in a delicious sauce. Can thoroughly recommend if you find yourself in Lyon. Link to comment Share on other sites More sharing options...
idun Posted February 18, 2020 Author Share Posted February 18, 2020 Well, when I cook the small ones, they bloom, and end up 'big' and light and fluffy.I really do suggest ignoring cooking times, and simmer until they are souffled. Link to comment Share on other sites More sharing options...
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