• Place your Quenelle Mold on the top of your perforated baking sheet. Set aside.

QUENELLE PREPARATION

• Heat a medium sauce pan on medium high. Bring the spring water together with the butter and sea salt to a boil. Remove from the heat, as soon as the butter has completely melted. Then, add the all-purpose flour in one go and stir with a steady spatula until you get a paste.
  8.36 oz Spring Water, 1.59 oz butter, 1/2 tsp sea salt, 5.64 oz all-purpose flour
• Return to the stove on a medium heat and continue stirring until the dough forms a ball which does not stick to the pan anymore.
• Transfer the dough to the bowl of your stand mixer with the paddle attachment on. Stir on the lowest speed for about 2 minutes until it has cooled down.
• Add one egg at a time. Continue stirring until the dough does not stick anymore (about 6 minutes).
  3 eggs
• Scoop the dough in the wells of the Quenelle mold (it makes 12) and freeze for 45 minutes to an hour. NOTE: This will allow the quenelles to demoled easily and keep their shape.

ASSEMBLY

• Preheat oven to 400F/200C.
• Place the Square mold on the top of the perforated baking sheet. Pour the condensed tomato soup and milk together. Mix until combined.
  14 oz Condensed Tomato Soup, 2.12 oz milk
• Bring a large pot of water to a boil. Poach the quenelles. They are ready as soon as they float. Place them on top of the tomato sauce, making 4 rows of 3. Then, add the mushrooms, shredded cheese and season with fines herbs, salt and pepper on top.
  1 tsp fines herbs, 8 oz mushrooms, 4 oz Shredded Cheese, salt and pepper

BAKE!

• Bake for 40 minutes at 400F/200C. (Every oven heats differently, monitor your quenelles from 35 minutes). They are ready once the tomato sauce is bubbly and the mushrooms are cooked through.
• Once your French Quenelles are out of the oven, serve them right away. Enjoy them as is, they are delicious. Bon Appétit!