What is Quenelle?

Quenelle is a dumpling made of finely ground seafood, meat or poultry mixed with a binding mixture and then poisoned in the storage. Quenely can be served as a main course, usually with a rich white sauce, and can also be used as ornaments for other meals. It is also possible to see Quenely in the soup and add texture and body to the soup. Some restaurants serve Quenelles and can also be made at home with relative ease. The basic Quenels usually include breadcrumbs together with the egg binder and some are made with Panade, a mixture of butter, flour and water that is mixed into a coarse, crumbly mixture. Some regions specialize in Quenely with unique ingredients such as regionally available fish or animals. Quenely are usually formed on spoons, so they have roughly elongated shapes, with the ingredients are firmly compacted to prevent the poaching process to disintegrate during the poaching process. Pofing must also be done by fine cooking to avoid the sideQuite jostling Quenelles, because gross treatment causes the dumplings to break up, creating a considerable mess.

creamy white sauces usually pair the best with Quenely, but adventure chefs can also experiment with other sauces. Naturally mild taste Quenelle leaves a lot of space for experimenting, while some chefs prefer the use of simple sauces to cause the taste of the meat used, while others as more sophisticated layers of taste. Quenely can also be decorated with ingredients like parsley and sage.

Because the shape of Quenelle is so pronounced, some people use the "quenelle" that refers to any roughly shaped egg -shaped meal. For example, Sorbet Quenelles can be shaped to accompany dessert, and Quenely of other materials can be used in different ways. Due to the dual meanings of the word "Quenelle", most of the offers explainThe type of Quenelle connected and describes the bowl like "Quenelle mackerel in light cream sauce" or "Quenelle ice cream".