In order to learn how to cook quenelles, you must first know what this dish is. It came to us from Europe. But experts still cannot definitively determine which country should be considered his homeland. After all, the name of the product is French. Nevertheless, for some reason the Poles consider it their national dish. It is traditional to cook chicken dumplings. Although it is quite possible to use any other meat or fish as the main ingredient.

Classic version

To make real chicken quenelles, you need to know that they are essentially ordinary cutlets. True, the consistency of this product should be much softer and more delicate. As a rule, the desired result can be achieved due to the special composition of the minced meat. To start preparing chicken dumplings, you need to collect a certain set of products on the work table: 0.5 kilograms of meat, 150 grams of milk, 2 eggs, salt and 50 grams of white bread.

The process itself will look like this:

1. First you need to make the minced meat. To do this, first of all, you need to grind the meat using a meat grinder, and then, to make the product more tender, rub the mass through a sieve.
2. Then you need to beat it by lowering the pan into a bowl of ice or cold water.
3. Gradually add egg whites and all other ingredients.
4. Place a pot of water on the stove and bring it to a boil.
5. It is necessary to form the workpiece using a tablespoon. Some chefs use two devices for this. By transferring the mixture from one to another, you can get the perfect semi-finished product.
6. After this, you must carefully lower it into boiling water and wait until the cutlet floats to the surface. This will take 3-4 minutes.

Ready-made chicken dumplings can be removed from boiling water and served with a side dish and white sauce.

Great addition

Sometimes puffed cutlets are used as an addition to various first courses. Mushroom soup with chicken quenelles is very tasty. To prepare it you need to have: for 2.5 liters of water - 1 carrot and 250 grams of fresh champignons. For the quenelles themselves: 200 grams of chicken breast, 1 egg, 100 grams of fresh baguette, egg yolk and half a glass of milk.

This soup is very easy to prepare:

1. First you need to boil water in a saucepan, and then put the carrots, peeled and cut into thin slices, into it. It should cook for about 10 minutes.
2. At this time, all the quenelle ingredients must be placed in a blender and prepared into a homogeneous plastic mass. Then it should be lightly salted and peppered a little.
3. Using two spoons, form quenelles and place them in boiling water.
4. Cut the washed mushrooms into quarters and also add them to the soup. After boiling, you need to wait 5 minutes, then turn off the water and cover the pan with a lid.

Before eating, you can add some fresh herbs to each plate.

Dietary product

Those who have stomach problems can also prepare chicken quenelles for themselves. The photo will help you see what these meat balls should look like if they are steamed. The minimum set of products includes: 300 grams of chicken fillet, an egg, 2 tablespoons of rice and butter, as well as 50 milliliters of milk.

The dish is prepared in several stages:

1. First you need to grind the meat into minced meat.
2. Then you should boil the rice.
3. Place all ingredients in a blender and beat them thoroughly.
4. Using a wet spoon, form the minced meat into balls and place them in the steamer.

After just 35 minutes, the quenelles can be served, seasoned with your favorite sauce. This dish will appeal to anyone who, due to circumstances, is forced to adhere to a strict diet. These aromatic dumplings are perfect for a hearty breakfast or light dinner. Prepared strictly according to the recipe, they will not only bring pleasure, but also help solve health problems.

Childhood memories

In childhood, many mothers cooked chicken quenelles. The recipe used by kindergarten cooks is very similar to the homemade version. For it, per 1 child, it is necessary to have: 7 tablespoons of minced meat, salt, egg, 2 tablespoons of flour and a piece of loaf soaked in milk.

1. Combine all ingredients in a blender bowl, and then beat them thoroughly until the mass resembles fairly thick sour cream.
2. Carefully pinch off pieces of the mixture with a spoon and place them in boiling, slightly salted water. As soon as the balls float to the surface, the dish can be considered completely ready to eat.

You can eat these dumplings with sour cream or butter. Children really like these balls, so they eat them with great pleasure. For a side dish, it is also better to choose something dietary (rice or any vegetables). Otherwise, the very purpose of preparing dietary quenelles loses any meaning.

Dumplings are a popular dish in Poland. They are balls made from meat, fish or vegetables. The dish is considered dietary. How to cook quenelles at home?

Kneli - recipe with photo

Ingredients

Chicken fillet 400 grams

• Number of servings: 4
• Cooking time: 15 minutes

How to steam quenelles

The dish is prepared quickly and only a few ingredients are needed.

Components:

• chicken fillet – 400 g;
• rice – 3 tbsp. l.;
• egg – 1 pc.;
• butter – 3 tbsp. l.;
• milk – 90 ml.

If desired, milk can be replaced with cream.

Preparation:

First you need to grind the meat into minced meat. Cook the rice. Pour minced meat, rice, eggs, butter and milk into a blender bowl. Beat the mixture.

Using a wet spoon or your hands, form balls and place them in the steamer. Cook for 40 minutes.

The finished dish is served with a sauce made from mushrooms, cheese or other product.

Cabbage quenelles

Dumplings are also prepared from cabbage.

To do this you need to take the following products:

• cabbage – 1 head;
• egg – 1 pc.;
• water – 245 ml;
• salt;
• flour – 50 g.

You will also need sauce. To prepare it, you need to take: 100 g of sour cream, 2 cloves of garlic, salt and pepper to taste. Connect the components.

Preparation

First you need to make a batter - beat an egg into the water, add flour and salt. Mix, knead.

Cut the cabbage into sheets and boil them in water (no more than 10 minutes). Beat the stem (so that it becomes soft) and sprinkle the leaf with salt and pepper. Roll it like a cutlet and roll it in batter and fry it. Serve with sour cream sauce.

Quenelles for children

Children's diets must include meat dishes. To prepare quenelles, it is better to purchase lean meats - turkey, chicken, beef. The dish can be given to a child when he reaches 9 months.

You can eat it pure or with a side dish, such as mashed potatoes.

Components:

• minced beef – 200 g;
• bread crumb – 100 g;
• egg – 1 pc.;
• butter – 30 g;
• a little salt.

To soften the bread, you need to add milk to it. You can also add rice or semolina to the dish.

Preparation:

Mix minced meat and bread, add egg and butter. Lightly salt the mixture and add grated rice (optional).

Form small balls and cook them in a steamer. If it is not there, you can do it another way - grease a colander with oil and place it on a saucepan in which water is boiling. Cover with a lid and cook until fully cooked.

The quenelle recipe with photo is memorable for its simplicity. The dish is prepared quickly, the ingredients are affordable, and the taste is amazing.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Most housewives know how to prepare meatballs - meat balls to be added to soups or served as a separate main course. Quenelles are also meatballs that have a special, oval shape. A dish of European cuisine, which is prepared from different types of minced meat, fish or vegetables and served hot, with a side dish, herbs and any white sauce. If the cooking technology is followed, the base for the quenelles turns out to be liquid, but during cooking they retain their shape and do not fall apart.

Kneli - what is it?

The quenelle dish, which came from Western Europe, is a specially prepared fish, meat or vegetable ball (can be oblong or egg-shaped). The word “quenelle” translated from French means “dumpling” or “meatball”, but it is not known for certain in which country they were first prepared. Poles consider quenelles their national dish. Ready-made dumplings are served with a side dish for the main course, or added to soups as a hearty addition.

Knelles differ from traditional meatballs not only in their oblong shape. The minced meat for them is made of a much more liquid consistency; it is impossible to shape them by hand. By adding egg white, milk or cream, these dumplings are very delicate in taste and much lower in calories (only lean meat or fish is used for preparation).

How to cook

Dumplings made from chicken, fish or minced meat are cutlets prepared using a special technology. These cutlets, as a rule, are not fried, but boiled in boiling water (broth) or in a water bath. The composition of finely chopped and ground minced meat through a sieve must include a beaten egg, bread crumb soaked in milk, and pour in cream or sour cream. By adding these ingredients and using a blender when mixing the minced meat, the correct base should be liquid, delicate in taste, light and airy in consistency.

Due to the liquid consistency of the minced meat, special round molds or a spoon are used to form the quenelles before cooking them, which results in an unusual oblong shape of the meatballs. If possible, it is better to use a double boiler or a multicooker with a steaming function for cooking; in this case, you get a very tasty dietary second course. It is recommended to cook it for children, who in most cases eat it better than regular fried cutlets.

Quenelles recipe

All methods of preparing quenelles are suitable for dietary or baby food. No oil is used during cooking, and the meatballs are not fried, so the finished dish contains much less carcinogens and more nutrients. Traditionally, the minced meat for these meatballs is prepared from low-fat fish (cod, pike, pike perch, haddock, flounder, hake are suitable), chicken or turkey, as well as beef, veal or rabbit. There are vegetarian recipes based on minced vegetables or cereals.

Dumplings are served as a complete second course, with mushrooms, vegetables, cereals, and pasta. The best side dish for chicken dumplings is rice, for meat dumplings - stewed cabbage or baked potatoes, for fish dumplings - spaghetti or mashed potatoes. Before serving, sprinkle the dish with sour cream or any sauce, season with parsley, dill, basil or cilantro.

Chicken quenelles

• Time: 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 560 kcal.
• Purpose: for the second.
• Cuisine: Polish.
• Difficulty: easy.

Traditional chicken dumplings are served with a vegetable side dish, rice, pasta, and mashed potatoes. The sauce used is sour cream, melted butter, or a light white sauce such as Bechamel. Dumplings prepared according to this recipe are suitable for adding to chicken or vegetable soups. The more elastic the minced meat, the less likely it is that the meatballs will fall apart during the cooking process.

Ingredients:

• chicken fillet – 0.5 kg;
• milk (water) – 1 glass;
• chicken egg – 1 pc.;
• wheat flour bread – 120 g;
• salt – 0.5 tsp.

Cooking method:

1. Pass the chicken fillet through a meat grinder or chop using a blender.
2. Soak the bread crumb in milk, add the mixture to the resulting minced meat.
3. Beat the resulting mass, gradually introducing egg white into it. Add salt.
4. From the prepared base, form round or oval-shaped dumplings, boil or steam for 5-7 minutes.

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 630 kcal.
• Purpose: for the second.
• Cuisine: Polish.
• Difficulty: easy.

Dumplings made from minced meat take a little longer to cook than vegetable, chicken or fish ones, due to the longer cooking time of the minced meat. Instead of beef, you can use veal or rabbit meat. Pork, lamb or any other fatty meat is not suitable for making these meatballs. Before serving, sprinkle the dish with herbs; you can grease the finished dumplings with any sauce or sour cream. In addition to salt, black or red pepper and other spices are added to the minced meat if desired.

Ingredients:

• beef – 800 g;
• milk (water) – 400 ml;
• egg white – 2 pcs.;
• butter – 2 tbsp. l.
• wheat flour bun – 120 g;
• salt – 0.5 tsp.

Cooking method:

1. Soak the bread in milk (or water). Scroll the beef pulp through a meat grinder, mix with bread crumb, scroll again, and grind through a sieve.
2. Beat the resulting mass with a blender, adding salt and milk. Beat the egg whites and fold in last.
3. Boil the quenelles and drizzle with melted butter before serving.

Beef with rice

• Time: 35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 690 kcal.
• Purpose: for the second.
• Cuisine: Polish.
• Difficulty: easy.

By adding rice porridge to beef quenelles, the dish turns out to be more nutritious and satisfying. In addition to cereals, you can add soft cheese (for example, feta cheese) to meat or chicken dumplings before cooking. The heat treatment time when adding vegetable or other ingredients to the minced meat practically does not change; the meatballs are kept in boiling water until they float to the surface (on average, cooking takes 5-10 minutes).

Ingredients:

• beef pulp – 600 g;
• rice – 60 g;
• cream – 220 ml;
• egg white – 2 pcs.;
• butter – 2 tbsp. l.;
• loaf – 120 g;
• salt – 0.5 tsp.

Cooking method:

1. Rinse the rice and boil until half cooked.
2. Prepare the minced meat - beat the meat steaks on both sides; pass through a meat grinder, grind through a sieve. Add the soaked bread pulp, beaten egg whites, cream, grind again through a meat grinder and grind through a sieve.
3. Mix with rice, beat the mixture with a blender.
4. Pour water into the pan so that it covers the formed meatballs halfway during cooking. Using a spoon, in the form of dumplings, lay out the resulting mass, simmer over low heat until tender (15-20 minutes). Another cooking option is to bake them in the oven at a temperature of 180-200°C for 15-20 minutes.

• Time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 465 kcal.
• Purpose: for the second.
• Cuisine: Polish.
• Difficulty: easy.

Steamed fish dumplings are a quick dietary dish with a delicate taste and low calorie content. To prepare it, choose fresh, lean fish: cod, pollock, flounder, haddock, bream, hake, perch, pike, carp. You can purchase ready-made fillets, or clean and cut up the fish carcass yourself. Best served with rice or other cereals, country-style potatoes with green peas or champignons. Tartar, sour cream or any light white sauce is suitable as a dressing.

Ingredients:

• fish fillet – 500 g;
• milk – 150 ml;
• chicken egg – 1 pc.;
• white bread – 120 g;
• fish broth – 250 ml;
• salt – 0.5 tsp.

Cooking method:

1. ​Grind the fish fillet through a meat grinder using the finest rack twice.
2. Soak bread in milk, mix with minced meat, pour in milk and egg white, and add salt. Beat the mixture with a blender until you obtain an elastic paste (during the cooking process, the quenelles will be smooth and will not fall apart).
3. Boil the broth. Using two dessert spoons, form dumplings, transferring the minced meat from one to the other. Place the quenelles in a colander or on a special steaming dish and keep over the boiling broth for 15-20 minutes.

Turkey

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 690 kcal.
• Purpose: for the second.
• Cuisine: French.
• Difficulty: easy.

Turkey meat quenelles turn out tender and juicy if you replace milk with cream when preparing minced meat. They are served with baked potatoes or stewed cabbage, sauce and fresh herbs. It is more convenient to form dumplings using two dessert or tablespoons. These unusual meatballs are great for adding to vegetable, cheese soups, meat or chicken broths.

Ingredients:

• turkey fillet – 400 g;
• cream – 1 glass;
• chicken egg – 1 pc.;
• loaf – 120 g;
• salt – 0.5 tsp;
• spices - to taste.

Cooking method:

• Rinse the poultry fillet, remove any films, and pass through a meat grinder two or three times.
• Soak the bread crumb in milk or cream. Separate the egg white and yolk.
• Add cream, bread, beaten egg white to the minced meat, mix, grind through a sieve, add salt and spices.
• Boil the dumplings until cooked (until the dumplings float to the surface of the water).

Liver quenelles recipe

• Time: 45 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 570 kcal.
• Purpose: for the second.
• Cuisine: Polish.
• Difficulty: easy.

Beef and chicken liver are suitable for making liver quenelles. Before turning the liver through a meat grinder, it is necessary to remove excess bitterness from it. To do this, it must be kept in milk for 20-30 minutes, after removing the film, veins and vessels (before removing the film, the liver can be scalded with boiling water). Onions must be added to the minced meat.

Ingredients:

• chicken liver – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• chicken egg – 2 pcs.;
• wheat flour – 2 tbsp. l.;
• salt – 0.5 tsp;
• paprika or other spices - to taste.

Cooking method:

1. Wash the liver, remove the films. Peel the onions and carrots. Scroll together with the liver through a meat grinder.
2. Add eggs, salt, beat with a blender, gradually adding flour. Mix the minced meat thoroughly, add spices.
3. Form the dumplings, place in a colander and steam the dumplings for 15-20 minutes. The second preparation option is to bake them in the oven at a temperature of 150-180°C for 15-20 minutes.

How to cook properly

Dumplings made from fish, meat or chicken are prepared using the same technology. First, mince is made, with the addition of milk, cream and egg whites, then the dumplings are formed and boiled in one of the following possible ways:

1. In boiling water in a saucepan, the meatballs are lowered into the water, and after floating to the surface, they are boiled for 3-5 minutes.
2. In boiling water in a frying pan - pour water into the frying pan so that when the dumplings are immersed in the bottom, it covers them halfway. Cooking time – 15 minutes.
3. Steamed (or in a water bath) - the dumplings are laid out in a special form or in a colander and kept over a pan of boiling water or broth for 10-15 minutes. There is no need to turn the meatballs over
4. In a double boiler or in a slow cooker, in the “steam” mode. Cooking time depends on the power of the device, ranging from 20 to 35 minutes.

Another possible way to prepare the dish is to bake it in the oven. To do this, a baking sheet is lined with parchment paper, the minced meat is laid out and formed into dumplings using two spoons (so that the minced meat does not stick, they are moistened in milk or water). Preheat the oven to 180-200°C, bake the meatballs for 15-20 minutes until a crust forms.

You can boil quenelles not only in water, but also in broth. This option is used when preparing vegetable potato dumplings. The broth can subsequently be used as a base for cooking any soup, and the taste of the potato balls becomes richer. They are served as a side dish for any meat or fish dish, with sour cream or hot sauce.

Video

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Kneli is included in baby and dietary foods due to its nutritional and physical properties. Minced meat for dumplings similar to cutlet, but its consistency is much more tender.

Kneli

Kneli is a dish made from poultry, meat or fish. How to choose meat, fish or poultry for dumplings

On this page you will find quenelle recipes:

All recipes correspond to diet No. 5p - for pancreatitis, they belong to a protein diet, and are excellent for baby food. The quenelles are steamed, as - more on that later...

Steaming - Quenelli

Cooking dumplings for a couple - These are the requirements of therapeutic and dietary nutrition.

I use three options cooking quenelles (or other dishes) for a couple. Read and choose the best one for you:

1 option- throw into boiling water. After the dumplings float to the surface, cook for another five minutes. Serve with sour cream and herbs.
Option 2– pour some water into the frying pan, place the quenelles, add water so that the quenelles are half hidden by water. Steam the quenelles for 15 minutes.
Option 3- in a slow cooker. Place the quenelles (other products) in a greased steamer container. Pour two glasses of hot water into the housing. Select the multicooker mode: “Steaming”, time – 20 minutes.

Chicken quenelles

Ingredients:

• chicken fillet - 500 g.
• milk - 150 ml
• loaf - 50-60 g
• eggs - 1 piece
• salt to taste.

Cooking technology:

Note: If you don’t have a blender, then you use a meat grinder. The fillet is scrolled twice, a fine grid is used for the meat grinder. After combining the ingredients, grind again in a meat grinder.

Beef quenelles

Ingredients:

• beef – 500 g
• loaf - 50 g
• eggs - 1 piece
• butter - 10 g (1 tbsp)
• salt - to taste

Cooking technology:

Beef quenelles with rice

Ingredients:

• beef – 500 g
• rice cereal - 50 g (2 tbsp)
• milk 3.2% - 150ml (3/4 cup)
• butter - 30 g (1 tbsp, a little more)
• salt - to taste

Cooking technology:

Fish quenelles

Recommended: low-fat types of fish - pike, cod, navaga, ice fish, pike perch, perch, burbot, hake, flounder.

Ingredients:

• lean fish, fillet – 300 g
• loaf - 20 g
• milk - 50 ml (1/4 cup)
• egg whites - 1 pc.
• butter -10 g (1 tbsp)

Cooking technology:

Boiled fish dumplings from pike

Ingredients:

• pike (or pike perch) – 320 g
• milk - 120 g (1/2 tbsp)
• wheat flour - 20 g (2 tsp)
• egg - 1 piece
• butter - 20 g (2 tsp)

Cooking technology:

1. Cook the fish - remove the bones and skin, cut into pieces and pass through a meat grinder.
2. Dry the flour in a frying pan (do not use oil)
3. Add milk and salt to obtain a thick milk sauce, cool.
4. Add milk sauce and eggs to the minced fish and mix thoroughly.
5. We form balls weighing 20-25 g from the minced meat - this is a semi-finished quenelle.
6. Place them in a saucepan and fill with hot water. Cook the pike dumplings until cooked, avoiding boiling.

Bon appetit!

Cooking in a slow cooker -other recipes

Kneli is a wonderful dish that came to us either from Polish or from French cuisine. If you ask the average cook what kind of dish this is, not everyone will be able to answer correctly, so let's take a closer look at it.

According to the explanatory dictionary, quenelles are balls of minced meat or fish, which are served with a side dish as a second course, but in practice, quenelles are served not only as a second course, but also in soups and broths. Thus, they can be compared to meatballs. However, there are differences between quenelles and other small-sized minced meat products: quenelles are made only from semi-liquid minced meat - fish or meat is first minced in a meat grinder, and then further ground through a sieve or blender and even lightly whipped with milk, cream or other additional ingredients. There are other features of preparing quenelles that determine the uniqueness of this interesting dish.

The name of the dish “quenelles” is French, and at the same time it is considered a dish of Polish cuisine.

Features of preparing quenelles

• Today, quenelles are prepared not only from fish or meat, but also from vegetables and cereals.
• First, the product is crushed, usually with a meat grinder, then pureed (having a blender simplifies the task) and lightly whipped. The correct minced meat for quenelles turns out to be very liquid and airy, so they are formed using teaspoons, which determines, among other differences, their shape, which is unlike other similar products - elongated, egg-shaped.
• As a rule, low-fat sticky fish - pike perch, pike, etc. - are used for fish dumplings.
• Knelis, like other products made from finely ground meat, are usually not fried, but boiled in boiling water. If they are served as a second course, then after cooking they are simply topped with sauce, butter or sour cream.
• Due to their special tenderness and cooking characteristics, quenelles are often classified as dietary and children's cuisine. Indeed, this is a very tasty, but delicate dish that will not cause difficulties even for a child’s body. If you have a double boiler, then you can not only boil them, but also steam them - it will be even healthier!

When preparing quenelles, especially if you are on a diet, you should use lean varieties of beef, veal, rabbit, turkey, and chicken (pork, lamb, and game are not suitable, as are any fatty meats). From fish you should choose cod, pike perch, pike, navaga, pollock, carp, bream, flounder, haddock, hake, perch, burbot, flounder and other low-fat species.

Recipe for traditional quenelles

You will need: 300g lean fish fillet, 50ml milk, 20g white loaf (pulp), 10g butter, 1 egg white.

How to cook traditional quenelles. Soak the loaf pulp in milk or water. Twist the fish fillet through the finest grill of a meat grinder, add the loaf, twist everything together again, then again. Add milk and salt to the prepared minced meat, beat until the minced meat becomes more elastic - this way the quenelles will turn out smooth, beautiful, and will not fall apart during the cooking process. Form the minced meat into quenelles using two spoons: scoop it up with a spoon and transfer it from it to another (the same way as you transfer the minced meat from palm to palm when making cutlets by hand). Boil the finished quenelles, put them in boiling water or broth, or steam them. Serve with Bechamel sauce, sour cream or just butter; it is better to choose mashed potatoes or cereals as a side dish.

In the same way, you can prepare quenelles from chicken or turkey, meat. Well, we will give a recipe that uses two basic ingredients - in addition to meat, in this case it is rice.

Recipe for beef quenelles with rice

You will need: 500g lean beef, 150ml milk 3.2%, 50g rice, 30g butter, salt.

How to cook quenelles with beef and rice. Wash the rice thoroughly, cook the porridge, and let cool. Grind the meat 2 times through a meat grinder with the finest grate. Add rice porridge to the minced meat, scroll 2 more times. Add milk to the minced meat, add salt, beat it or beat it - it should become more elastic. Form and steam the quenelles or boil them in water, serve with sour cream, melted butter or sauce to taste without a side dish, because The dish contains rice.

Dumplings differ from other similar products in their tenderness, which is preserved even if the product contains an egg.

Recipe for turkey or chicken quenelles

You will need: 500g chicken fillet, 150ml milk, 50-60g white loaf pulp, 1 egg, salt.

How to make chicken or turkey quenelles. Pour the loaf pulp with water or milk. Finely chop the chicken fillet, grind it with a blender, add the loaf, egg and milk, grind until the minced meat has an elastic, pasty consistency. Form and steam the quenelles or boil them in water. It is better to serve such dumplings with a side dish of vegetable puree, or topped with sour cream or butter.

How to cook quenelles correctly

Quenelles can be prepared in the traditional way - boil in boiling water, and boil for 5 minutes after floating. The second very common way to prepare quenelles is by steaming: to do this, they are laid out in an oiled steamer container and cooked for 20 minutes.

You can stew the quenelles in a frying pan - this is a less popular option for preparing them: to do this, put them in a frying pan, add water so that it covers them halfway, and cook for 15 minutes.

Quenelles are perhaps the most tender type of cutlets in cooking, a real gastronomic pleasure for those who love, but at the same time prefer healthy and wholesome dishes. Bon appetit!