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Quenelle Sauce Nantua

à partir de Cuisine Actuelle

Quenelles de volaille, sauce Nantua

Découvrez la recette quenelles de volaille, sauce nantua sur cuisineactuelle.fr.

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Découvrez la recette du chef Christian Tetedoie du restaurant Christian Tetedoie : Quenelle de Brochet, Sauce Nantua et Écrevisses

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à partir de mobile.m6.fr

Quenelle de brochet sauce Nantua

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La Quenelle de Brochet Sauce Nantua (pike quenelle with Nantua sauce) The Quenelle was invented during the second world War, due to the restictions and shortages in meat and fish. They were prepared with simple farm ingredients: milk, eggs, flour, fat. A pastry chef of the Lyon region decided to include fish, in particular pike, which is common in the Saône river, in a choux dough recipe. Nowadays, the quenelles are one of the gems of gastronomy of the Rhone Alpes region.

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