Dumpling, my dear!
Dumpling, my dear!
Another great classic from grandma's kitchen.
“Oh! this lightness, this immateriality and this sweetness of the dumplings! It was Curnonsky's cry of joy when he left the restaurant La Mère Brazier, in Lyon, in 1925.
A little less than a century later, this little zeppelin au gratin rarely arouses so much enthusiasm. For many generations, it is synonymous with plastered with cantinière sauce and shapeless content on the plate, a far cry from vol-au-vents and other queen-style bites!
Royal, the quenelle is indeed the testimony of a cuisine of another time: attested as early as Louis XV, this mixture of flour, milk and egg is gradually enriched with poultry or finely chopped fish. We see its origin in the German knödel, literally "ball of dough".
But it was in 1830 that the pike quenelle, the most delicate of all, made a name for itself in Lyon gastronomy thanks to an abundance of this fish in the Saône.
The Nantua sauce with crayfish goes very well with it: here is the star couple of late 19th century cuisine finally composed.
