Quenelle

Quenelle

By
From
Encyclopedia of Food and Cookery
Makes
15

An ethereal souffléed dumpling, poached in water or stock. Quenelles are made from a mousseline mixture or from a purée of fish, shellfish, veal or chicken beaten into a panada of choux pastry. Panada-type quenelles, though light, tender and a little easier to handle, are less delicate than the mousseline type.

Quenelles are a classic garnish for elegant soups and for certain dishes presented in the grand manner. For example, ris de veau à la financière is a dish of richly sauced sweetbreads in a vol-au-vent case, garnished with veal quenelles, truffles, olives, ‘turned’ or ‘fluted’ mushrooms and sometimes cockscombs and cocks’ kidneys! However, quenelles are usually served with a good sauce nowadays, as a superb entrée or lunch dish in their own right.

Quenelles (Mousseline type)

Ingredients

Quantity Ingredient
1 quantity * mousseline [rid:11645]
butter
water or stock, hot
sauce, (see recipe)

Method

  1. Prepare mousseline mixture of your choice, using fish, shellfish or chicken, or you may use 500 g very lean veal in the same way as chicken. Chill mixture well.
  2. To shape each quenelle, dip 2 spoons into very hot water, scoop out some mixture on one spoon and round it off with inverted bowl of second spoon. Dip second spoon again into hot water, slip it under quenelle and, holding spoons just above surface of a buttered large, deep flameproof dish, slide quenelle off. It should be a neat egg shape. Use small or large spoons depending on size of quenelles you want to make; they will swell to almost double their original size when cooked. Shape remaining mixture in same way, placing quenelles a little apart in dish.
  3. Place dish on stove and gently pour round quenelles enough hot water or stock to cover them. Use fish stock for fish quenelles, chicken for others. Bring to just below simmering point (liquid should quiver, but no bubbles rise) and poach over low heat for 10–15 minutes or until quenelles are firm and roll over easily.
  4. Remove with a slotted spoon and drain on a dish towel. They may be served at once, or can be covered and stored in refrigerator for up to 24 hours. To reheat quenelles, return them to buttered baking dish, cover with hot water or stock and poach very gently for 6–8 minutes or until heated through.
  5. Serve 2–3 small quenelles in each bowl of soup, or 2–3 of the size shaped with a dessertspoon or small tablespoon for an entrée. Mask entrée quenelles with a good sauce such as velouté, beurre blanc or sauce suprême. Quenelles can be placed on a bed of mushrooms or other vegetable purée before sauce is added, and top can be sprinkled with buttered breadcrumbs or grated cheese and browned under a preheated moderate grill.

Quenelles (Panada type)

Ingredients

Quantity Ingredient
1 quantity Choux pastry
freshly ground white pepper
nutmeg
2-6 tablespoons chilled cream
butter
water or stock, hot
sauce
salt
500g shellfish or fresh fish, finely minced
or 500g chicken or veal, finely minced and sieved

Method

  1. Mix together choux pastry, minced fish or meat, 1/2 teaspoon salt, 1/4 teaspoon pepper and a large pinch of nutmeg. Chill mixture thoroughly, then beat in chilled cream little by little, using only sufficient to make a mixture firm enough to hold its shape on a spoon. Adjust seasoning.
  2. Shape, poach and serve the quenelles in the same manner as for the quenelle recipe above.
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