A quenelle is a light, egg-based dumpling. It is usually made from a mixture of flour, eggs, and milk, and is cooked in boiling water. Quenelles can be served as a main course or a side dish, and are often served with a sauce or gravy.


  • 1 cup (250 ml) milk
  • 4 eggs
  • 1/2 cup (120 ml) all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon (15 ml) unsalted butter


  1. In a medium saucepan, heat the milk over medium heat until it comes to a simmer.
  2. In a medium bowl, whisk together the eggs, flour, and salt.
  3. Slowly add the hot milk to the egg mixture, whisking constantly.
  4. Pour the mixture back into the saucepan, and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  5. Remove from the heat, and stir in the butter.
  6. Allow the mixture to cool slightly.
  7. Bring a large pot of water to a boil.
  8. Wet your hands, and shape the mixture into small dumplings.
  9. Drop the dumplings into the boiling water, and cook for 3-5 minutes, or until they float to the surface.
  10. Remove with a slotted spoon, and serve with a sauce or gravy.

Potential changes & improvements

There are many ways that you can change or improve this recipe. For example, you could add herbs or spices to the quenelles, or use a different type of flour. You could also cook the quenelles in chicken broth instead of water.

What other food it works well with

Quenelles go well with many different types of food. They are often served with chicken, fish, or vegetables. They can also be served as a side dish with a variety of meats.

Common mistakes

One common mistake when making quenelles is to add too much flour. This will make the quenelles dense and heavy. Another mistake is to not cook the quenelles long enough. This can make them tough and rubbery.

Nutritional information

Quenelles are a low-fat, low-calorie food. One quenelle contains approximately 100 calories.


This recipe contains eggs and milk. It may also contain traces of wheat, soy, and nuts.

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