Product: French quenelles have their origin in Lyon, a city in the Auvergne-Rhône-Alpes region of France. Lyon is known as the second gastronomic city of France and has a rich culinary tradition. Quenelles are believed to have been created in Lyon in the 18th century.
Fried, poached in water or in gratins; you will inevitably find a way to sublimate it.
Our favorite recipe: Nature quenelles au gratin with walnuts and roquefort cheese. Details here.
Producer: Since 1935, Saint Jean has been offering recipes based on traditional know-how: ravioli, quenelles, fresh pasta and ready-made meals.
Ingredients: Eggs, water, hard wheat semolina, butter, semi-skimmed milk, salt.
Preparation: Preheat your oven for 5 minutes at 210 ° C. Without thawing them, place the products in a dish and coat them abundantly with a liquid sauce (béchamel, tomato, etc.). Leave to cook for 30 to 35 minutes. Serve immediately.
Weight: 12 x 80Gr (960 Gr)
Origin: France
Allergens: gluten, milk, egg
Stuffs to consider: Delivered frozen. May contain traces of crustaceans, fish
