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Quenelle lyonnaise de brochet, sauce Nantua

Lyon is famous for its quenelles, one of several essentials of French cuisine first introduced by the chefs of Catherine de’ Medici to the French court.

Usually made with creamed fish (especially brochet (pike) or trout) or poultry or veal, breadcrumbs and eggs, quenelles are formed into an oval or sausage shape and poached and baked.

They feature in the classic poulet de Bresse aux écrevisses, quenelle de brochet sauce Nantua, or in a blanquette, etc. In Alsace they make Lewerknepfle—pork liver, onions, bacon and parsley quenelles.

There are also sweet versions— anything actually in the shape of quenelle can be a quenelle sucrée.

Auvergne Rhône Alpes

Classic dishes

Text © Dana Facaros

Image by Arnaud 25