Quenelle (keh-ncll) is a small oval or rissole-shaped dumpling. Its base may be minced fish or meat or a thick farinaceous paste which is bound and is lightened with egg whites and seasoned. It is used as a garnish for soups or for classic fish dishes or entrees; or as a first course with a rich cream sauce for fish quenelles and a rich brown sauce for meat quenelles.

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