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Quenelle Term - Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream. ... The Quenelle can then be used as a first course,
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www.recipetips.com/glossary-term/t--33922/quenelle.asp
www.recipetips.com/glossary-term/t--33922/quenelle.asp
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A quenelle is a dumpling made from finely ground seafood, meat, or poultry mixed with a binding mixture and then poached in stock. Quenelles may be served on their own as a main course, typically with a rich white sauce, and they can also b...
http://www.wisegeek.com/what-is-a-quenelle.htm
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Modern pastry and baking. ... This is a new Danish we started a couple of days ago, what with pumpkin season being upon us. We basically take a rectangle of pumpkin poundcake and wrap it in Danish dough. ... Upside-down quenelle...
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www.thequenelle.com/
www.thequenelle.com/
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But what would you do if you had to spoon an upside-down quenelle during service? I looked at one of my treasured silver quenelle spoons and I found the answer: the spoon part would have to be upside down.
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www.thequenelle.com/2009/08/upside-down-quenelle.html
www.thequenelle.com/2009/08/upside-down-quenelle.html
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"Single Spoon Quenelle" Technique: MERGED TOPIC ... One thing that really frustrated me some years ago when I was briefly working on the pastry section of a very good restaurant was the Single Spoon Quenelle. I'm good with the Two Spoon technique having had plenty of practice, but it never looks as good as a...
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forums.egullet.org/index.php?/topic/105285-single-spoon...
forums.egullet.org/index.php?/topic/105285-single-spoon-quenelle-technique/
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QUENELLE, QUENELLES, QUENELL ... Grimes, William. 2004. Eating Your Worlds. Oxford University Press. ... is a small seasoned ball of pounded fish or meat. -; ORIGIN French, probably from Alsatian German knodel.
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food.oregonstate.edu/glossary/q/quenelle.html
food.oregonstate.edu/glossary/q/quenelle.html
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Food and drink glossary on Nordic Recipe Archive: information about quenelle ... MAIN RECIPE PAGE ... A small, delicate dumpling made with seasoned meat, fish or vegetable forcemeat, bound with fat or cream, eggs and sometimes panada. Quenelles are gently poached in boiling water or stock.
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www.dlc.fi/~marianna/gourmet/quenelle.htm
www.dlc.fi/~marianna/gourmet/quenelle.htm
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Glossary of cooking terms ... A quenelle is a type of forcemeat, or ground meat patty, made with a delicate white meat or fish and very lightly spiced, so that it is much more delicately flavored than sausage, for instance. It is typically poached.
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www.therecipeworks.com/glossary/q/quenelle/
www.therecipeworks.com/glossary/q/quenelle/
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Push each quenelle into a buttered saute pan; do not crowd them. Gently pour in enough steaming hot water into pan to cover the quenelles. Simmer, covered, for 10 to 15 minutes until they float. Remove and drain.
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www.recipecottage.com/fish/fish-quenelles.html
www.recipecottage.com/fish/fish-quenelles.html
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