317. Quenelles

French Style Dumplings

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Quenelles are a dish of French origin as well as type, as you can tell by the name, for which there is no equivalent in Italian. Perhaps they were invented by a cook whose master had no teeth.

Ingredients

  • 120 grams (about 4-¼ ounces) of milk-fed veal
  • 80 grams (about 2-⅔

Method

Remove and discard the membranes covering the meat, as well as the thin casing around the kidney fat. Now weigh the meat and the kidney, chop them as finely as you can first with a knife and then with a mezzaluna, and then grind in a mortar until they have been reduced to a very fine paste.

Make a béchamel sauce with the flour, butter, and milk mentioned above, and when it has cooled ad