New recipes each month, using the best of the season's produce, including quick and easy suppers and tasty desserts.
July 2010 - SEMOLINA & GRUYERE QUENELLES WITH TOMATO SAUCE
First I should explain what a Quenelle is. It is usually a fish or meat mousse enriched with cream and eggs, then shaped with spoons and poached. In this case we are using semolina and Gruyère cheese as a base and will shape it by rolling on the floured surface.
It is another dish from my super Mum, Maman Blanc. She had to feed five children on a very small budget... yet we ate like Kings. It is a simple everyday dish, which can also grace a dinner party. Ensure that you buy the best Gruyère as it will define the quality of the dish. You can prepare the quenelles and poach them one day in advance. The tomato sauce can also be prepared one day in advance.
Click on the link below to download a print-friendly copy of the recipe.
Photograph © Jean Cazals