Natural quenelles

Ingredients for 4 servings:

• 1 jar of water (approx. 150 ml)
• 1 jar milk
• 1 jar semolina (durum wheat semolina)
• 1 egg(s)
• 1 pinch of salt
• Nutmeg, optional

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quenelles Maman, French semolina dumplings

Bring water and milk to a boil with salt and, if desired, nutmeg. Add the semolina and stir on the stove until the mixture forms a large ball that pulls away from the pan. Remove the pan from the heat and let it cool slightly. Add the egg and stir vigorously until smooth. Bring a pot of water to a boil. Form the quenelles in your hand: if you’re right-handed, you’ll need to spread water or butter in your left hand to prevent the mixture from sticking. The plain quenelles are small, about 5 cm long and 1.5 cm thick. They are added to the boiling water and are cooked as soon as they float to the surface. The quenelles are suitable both as a soup garnish and as a side dish for ragùs. They are also excellent as a vegetarian main course, topped with cheese. They are ideal for freezing.