C ertamente v i will happen read recipes in which you are invited to "make dumplings" in reality the quenelles, in Italian called "dumplings" are a traditional French dish made with a mixture of meat and potatoes or fish mixed with flour and eggs. The most famous are: "quenelles à la Lyonnaise sauce with Nantua.
We are facing a case in which the technique of forming a mixture, present in a recipe, it even outperformed the dish itself becoming the leading actress. In fact, in common parlance the term quenelles or dumplings is now increasingly used to describe the characteristic form that can be given to all those who have a soft dough ... There are several ways to pack it: quenelles décorées pour toppings, quenelles à la main, à potage quenelles, quenelles à la few that Chenelle decorated to seal, Chenelle handmade Chenelle for soups, Chenelle in the pocket ... and of course "Q uenelles à la cuiller Chenelle that the spoon. precisely on the latter technique, one using the spoons, we put our attention, trying to explain a procedure actually very simple only needs a little practice. you only need two spoons and a soft dough, pour two tablespoons boiling water and take some with a mixture of both. Then you transfer the dough from a spoon to another, so that the amorphous compound, a mixture that is in the form of a small "egg edgy" ... you have to slide into a pot in which bubbles of water ... I know we were not very clear, but sometimes the images are much more explicit word ... or at least we hope ...
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