Quenelle lyonnaise

Method

1. 1 Heat the milk with the butter, then sprinkle in the semolina and stir continuously for 8 minutes until the mixture separates from the sides of the pot.
2. 2 Let it cool, then mix in the eggs and nutmeg; the dough should be thick enough to hold its shape when rolled.
3. 3 Shape into an elongated form using two wet spoons and refrigerate for 2 hours to firm up.
4. 4 Blanch in 85-degree water for 8 minutes; the water will boil vigorously and the quenelle will break down into a porridge.
5. 5 Arrange the quenelles on a baking tray with tomato sauce and cream, sprinkle with cheese, and bake at 200 degrees for 25 minutes until puffed up.

With an appliance

• Air fryer 1 hr

  Replace step 5: lightly spray oil around the cheese, use a steam oven at 215 degrees for 16 minutes, rotating the tray at minute 8. The strong airflow shortens the time by about one-third compared to a conventional oven and sears the surface faster.