We made some Quennelles today at my mum’s place in France.
These ones were very special as they almost “exploded” in the oven, this was amazing. They were plain but with a Nantua sauce and I served them with large Gambas cooked with lemon and garlic. The secret is not to cook them too hot so that they rise well.
All together with a Rhone wine – I think it was Saint Joseph from Guigal- very nice. Lyon is a really nice place for good food…not so good for cholestrol...
