Common knowledge · dinner · Lunch · Recipes

Quenelle

The recipe from the Soup-Puree with Champignons

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500g  beef (c.b. ground beef)

100g onion

1 egg

30g white bread

15 ml mik or cream

1 tbl spoon butter, melted

Pepper, salt and nutmeg


 

1.Cut the meat into a medium pieces, process in food processor till smooth condition, place in a large bowl or use ready ground meat.

2. Soak the bread in a milk or cream, squeeze, add to the meat.

3. Process in food processor the onion till smooth condition, add to the meat.

4. Add the egg, melted butter, salt, pepper, nutmeg to taste. (To taste the seasoning, take a small piece of mixture and fry it over a pan. ) Mix well together.

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5. Bring salted water to boil.

6.Form small meat balls from the meat mixture (15-20g).

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4. Put a bulk of meat balls into the hot slated water, simmer till they rise the surface. Take off to a bowl.

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Put into the pot
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Wait till they rise into the surface

 

Use as a separate dish serving with a various garnishes (vegetable puree, roasted vegetables, pasta), heat up with a various sauces as tomato sauce, meat sauce, bechamel (simply make a sauce in a sauce pot, add the kneles there, bring to boil, serve), or make a simple stock,  add kneles there, garnish with chopped dill or parsley and sautee root vegetables.

Original number is 226

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