Veal Quenelles with Cream and Mushrooms

A fine, airy texture that melts in the mouth, coated in a glossy, creamy sauce. The aroma of nutmeg and nutty butter signals a perfectly executed traditional dish.

• Prep time: 45 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 691
• Protein: 33 g
• Carbs: 36 g
• Fat: 46 g

Ingredients

• 400 g Ground veal ( very finely minced )
• 150 g Wheat flour
• 250 ml Whole milk
• 80 g Minimum butter sweet
• 3 piece Egg
• 250 g Button mushroom ( sliced )
• 200 ml Cream
• 100 ml Dry white wine
• 2 piece Shallot ( finely chopped )
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Veal stock concentrate ( liquid )

Instructions

1. Preparing the panade

   In a saucepan, bring the milk to a boil with butter and a pinch of salt. Pour in the flour all at once and mix vigorously with a spatula. Work the dough over the heat to dry it out until it pulls away cleanly from the sides and forms a smooth ball.

2. Incorporating the eggs

   Off the heat, incorporate the eggs one by one, mixing energetically between each addition. The dough should be supple, glossy, and fall heavily from the spatula.

3. Mixing the meat

   Add the minced veal to the cooled panade. Season with salt, pepper, and grated nutmeg. Work the mixture until you achieve a perfectly homogeneous texture.

4. Poaching the quenelles

   Shape ovals using two tablespoons. Plunge them into simmering salted water. When they rise to the surface and double in size, they are cooked. Drain them on a clean cloth.

5. Making the sauce

   Sauté the minced shallots and mushrooms in butter. Deglaze with white wine and reduce by half. Add the veal stock and cream, then simmer until the sauce coats the back of a spoon.

6. Final gratin

   Place the quenelles in an oven dish and cover generously with sauce. Bake at 200°C for 10 minutes until the top is lightly golden and the quenelles finish puffing up.

Chef's tips

• For extra smooth quenelles, pass the mixture through a fine sieve before shaping.
• The poaching water should never reach a rolling boil, or the quenelles might break apart.

Storage

Store the quenelles in their sauce in the refrigerator for up to 48 hours. They freeze very well once poached and cooled.