Veal Quenelles Savoie Style

Quenelles de Veau à la Savoyarde

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

I tasted them for the first time at Christmas in 1939 with the famous Sauce Savoisienne; they were delicious but far from smooth. Monsieur Arnaud Goddet, my butcher, also made them somewhat coarse. Quenelles have been typical hotel fare since the turn of the century and are still very popular; it is not rare to find them on the Sunday dinner menu even in smaller towns.