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Poultry, veal and pike dumplings, canned
Plain chicken quenelles 5/1 JULIEN MACK
Rinse the dumplings in cold water and then poach them for 15 minutes in boiling water. After draining, cover them with a creamy sauce (béchamel, financier, nantua...) and serve very hot. You can also sprinkle the dumplings with grated Gruyère and brown in the oven.
Traditional veal quenelles x16 4/4 JULIEN MACK
To be served with sauce, or for chicken vol-au-vents.
Chicken quenelles 4/4 JULIEN MACK
Rinse the dumplings in cold water and then poach them for 15 minutes in boiling water. After draining, cover them with a creamy sauce (béchamel, financier, nantua...) and serve very hot. You can also sprinkle the dumplings with grated Gruyère and brown in the oven.
Pike quenelles 4/4 JULIEN MACK
As a starter or main course, these delicious dumplings can be accompanied by a white sauce or any other thick sauce, grated cheese, breadcrumbs, then au gratin. They are also the main ingredient for the successful preparation of a seafood timbale or a fish pie.
Traditional veal quenelles x80 5/1 JULIEN MACK
As a starter or main course, these dumplings can be accompanied by a white sauce or any other thick sauce, grated cheese, breadcrumbs, then au gratin. They can also be cut into slices as an ingredient for a queen bite or for the filling of a pie.