Quenelles with bechamel sauce

  • Guests 4 people
  • Preparation 10 minutes
  • Cooking 30 minutes
  • Difficulty Easy

To make this recipe 

salted-butter-moulded-from-vendée Salted Vendée Moulded Butter Discover the product


  1. 30g salted Vendée moulded Grand Fermage butter
  2. 4 unseasoned quenelles
  3. 30g flour
  4. 500ml milk
  5. 1 pinch nutmeg
  6. 60g grated Gruyère cheese

And don't forget to grade the recipe:


  1. Lay the quenelles in an oven dish.
  2. Make a bechamel sauce and pour over the quenelles.
  3. Top with the grated cheese and bake in a pre-heated oven for 30 minutes at 190°C.

And don't forget to grade the recipe:

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