Photograph of the finished Quenelle lyonnaise

France · Chả bột semolina nướng phô mai Quenelle lyonnaise

Quenelle lyonnaise

1 hr 20 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 280 g
  • Photograph of Fresh milk Fresh milk 1 l
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Gruyère cheese Gruyère cheese 240 g
  • Photograph of Tomato Tomato 8
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Fresh cream Fresh cream 240 ml

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.

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