zeb Posted December 30, 2003 Share Posted December 30, 2003 I know that quenelle is a light dumpling served with sauce but does anyone have, or can lead me to, a recipe please for a vegetarian version? regards....helen Link to comment Share on other sites More sharing options...
Iceni Posted December 30, 2003 Share Posted December 30, 2003 >I know that quenelle is a >light dumpling served with sauce >but does anyone have, or >can lead me to, a >recipe please for a vegetarian >version? >>regards....helen Cor, you got me going there for a minute. You are right, it is a 'kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing.' It is also a term used for the shape of something, often made with two spoons which is the term I am more used to.Did a search on Google and most of the Quenelles are of the shaped and not ingredient kind - sorry.Dihttp://www.iceni-it.co.uk Link to comment Share on other sites More sharing options...
Moonstone Posted January 1, 2004 Share Posted January 1, 2004 I have a German recipe for potato dumplings which are very good.To serve 6 people:3 lb potatoes1 level teaspoon salt1 level teaspoon grated nutmeg2 oz semolina3 oz wheatmeal flour2 eggs, beaten2 slices breadButterCook potatoes, then sieve (though I find life too short to sieve potatoes and usually mash them thoroughly). Leave to become cold.Add salt, nutmeg, semolina, flour and eggs and knead into a smooth dough. Cut the bread into small dice and fry light brown in butter. Flour hands and make round dumplings about the size of a fist with the potato dough and press a few of the fried croutons into each. Put dumplings into boiling salted water and cook for about 12-15 minutes.Serve with a sauce such as tomato, herb or onion. My receipe also suggests serving with stewed fruit though I haven't liked the idea enough to try it. The result is surprisingly light. According to my dictionary wheatmeal flour is rather like wholemeal but with fewer whole grains. If I can't get it, I use wholemeal. I have had this recipe for years, hence it being in pounds and ounces!Gerry Link to comment Share on other sites More sharing options...
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