Directions

1. Preheat oven to 180°C (gas mark 5).
2. Bring the Dalia to a boil in a saucepan. Pour in the semolina while stirring constantly to prevent clumps. Cook until the mixture starts to pull away from the sides of the pan.
3. Add the butter and nutmeg, then season with salt and pepper.
4. Roll a tablespoon of dough between your fingers to make a quenelle, then place it on an oven-safe dish lined with parchment paper. Continue making quenelles with the rest of the dough.
5. Bake for about 5 minutes.

Quenelles can be served with a white sauce (see recipe).