French Semolina Quenelle

French Semolina Quenelle


6 people made this

These are a French style dumpling that are boiled in salt water. Half the batch are flavoured with cheese, the other with basil. Serve with a red or cream sauce.


Serves: 4 

  • 175ml milk
  • 60g butter
  • 120g semolina
  • 2 eggs
  • salt and pepper, to taste
  • 50g cheese, grated
  • 1 tablespoon dried basil
  • 3 litres salted water for poaching
  • 3 tablespoons plain flour

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. In a medium saucepan bring the milk and butter to the boil over medium heat. Pour in the semolina and quickly stir until the mixture pulls away from the sides of the saucepan.
  2. Remove from heat slightly cool then add the eggs, salt and pepper. Divide this mixture into two. Add the grated cheese to one half and the basil to the other half.
  3. Heat salted water in a large saucepan over high heat.
  4. Meanwhile place flour onto a plate. Form the dough into 2cm x 8cm sausages. Roll each quenelle into the flour and set aside.
  5. Poach the quenelles in the boiling water until they float. Remove from the water with a slotted spoon and transfer onto a serving dish.

Freezing tip

Arrange the quenelles on a tray, so that they are not touching each other. Freeze until solid, then place into a freezer bag.

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