A light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs or panada. This mixture is formed into small ovals and gently poached in stock. Quenelles are usually served with a rich sauce and can be used as a first course, main course or garnish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Warm Chocolate Gateaux Topped with Sour Cream Quenelle and Raspberry Sauce
- Vichyssoise of Kumumoto Oysters and Royal Sterling Caviar
- Wagyu Tartar with Spicy Mayo, Caviar & Garnishes
- Fillet Van Zeetong
- Chilled Poached Salmon with Asian Slaw and Wasabi Aioli