Quenelles with Nantua sauce Ingredients: 40 g of - butter - 40 g of - flour, salt and pepper - 200 g of - thick crème fraîche - 1 tablespoon of - cognac - 6 - dumplings (you can find very good ones in the supermarket) - 0.5 l of - milk - 1 can of - lobster.
Utensils： 1 Oven ovens- 1 Kitchen whisk whisks- Buy 1 saucepan pots and pans- 1 Wooden spoon 1 Lid 1 kitchen scale scales- 1 dish-
Total time:
55 min
Preparation:
20 min -
Cooking:
35 min
Phase 1
Preheat the oven.
Phase 2
Melt the butter, add the flour in rstirring then dilute with the milk.
Phase 3
Add salt and pepper.
Phase 4
Cook over low heat, stirring constantly, until thickened.
Phase 5
Add the lobster bisque and cream.
Phase 6
Cook for 15 minutes, then add the cognac.
Phase 7
Arrange the dumplings in a dish and cover with sauce.
Phase 8
Cook for around twenty minutes in the oven.
Utensils： 1 Oven ovens- 1 Kitchen whisk whisks- Buy 1 saucepan pots and pans- 1 Wooden spoon 1 Lid 1 kitchen scale scales- 1 dish-
Total time:
55 min
Preparation:
20 min -
Cooking:
35 min
Phase 1
Preheat the oven.
Phase 2
Melt the butter, add the flour in rstirring then dilute with the milk.
Phase 3
Add salt and pepper.
Phase 4
Cook over low heat, stirring constantly, until thickened.
Phase 5
Add the lobster bisque and cream.
Phase 6
Cook for 15 minutes, then add the cognac.
Phase 7
Arrange the dumplings in a dish and cover with sauce.
Phase 8
Cook for around twenty minutes in the oven.