Summary

Ingredients

• 1 glass water (approx. 50 ml)
• 1 glass milk
• 1 glass semolina, (durum wheat semolina)
• 1 egg (s)
• 1 pinch (s) salt
• Nutmeg, optional

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Instructions

1. Bring the water and milk to the boil with salt and, if desired, nutmeg. Add the semolina and stir on the stove until the mixture turns into a large lump that separates from the pan. Take the pot off the stove and let the porridge cool slightly. Add the egg and stir vigorously until smooth.
2. Bring water to a boil in a saucepan. Shape the quenelles in your hand: to do this, the right-hander has to spread water or butter into the left hand so that the mass does not stick. The Quenelles nature are small, approx. 5 cm long and 1.5 cm thick. They are put in the boiling water and once they float on the surface, they are cooked through.
3. The quenelles are suitable both as a soup and as an accompaniment to ragouts. Also very good as a vegetarian main course, gratinated with cheese.
4. They are very suitable for freezing in advance.