A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.
[French, from German Knödel, from Middle High German, diminutive of knode, knot, knob, from Old High German knodo.]
quenelle
Dictionary:
que·nelle (kə-nĕl')  |
n.
A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.
A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.
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Dumpling made from finely pounded meat or fish.
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A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding[1] It is usually poached. Formerly, quenelles were often used as a garnish in haute cuisine; today, they are usually served on their own. Quenelle may also refer to a food item made into an oval or egg shape, such as ice cream, sorbet, or mashed potato quenelles. This usage derives from the original shape of the egg-and-meat quenelle.
Lyon and Nantua are famous for their quenelles de brochet (mousseline) (pike quenelles), often served with cream sauce and run under the salamander grill. Pike has many small bones, so passing it through a tamis is an expeditious way of removing them.
Similar items are found in many cultures. The Romans are believed to have introduced this type of food to Western Europe.[citation needed]
The word quenelle is derived from the German Knödel (noodle or dumpling).[2]
Preparation
There are many ways to prepare quenelles de brochet, but most recipes first prepare a panade, essentially a white sauce, then combine the panade with fish, and put the mixture through a sieve, yielding a farce. The quenelles are formed from the farce and poached. They may be served sauced and grilled, or with a variety of sauces.[3]
See also
References
- ^ Larousse Gastronomique, 1961
- ^ Dictionaire Général pour la maîtrise de la langue française la culture classique et contemporaine. Larousse. 1993. p. 1297. ISBN 2-03-320300-X.; Petit Robert, 1972; Oxford English Dictionary, Draft Revision, Dec. 2007]]; the old Larousse Gastronomique, however, reports that some writers trace it to an Old English word knyll.
- ^ Ann Pringle Harries, "Fare of the Country: Delicate Pike Quenelles, a Lyons Tradition", New York Times, August 4, 1991[1]
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Quenelle". Read more |
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