Quenelle
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Quenelles: Oval-shaped scoops of any mixture like mousse, Bavarian, meringue, etc. ordinarily formed using two spoons.
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Reduce: To reduce volume of liquid by rapid boiling in an uncovered pan.
Quenelle A small, delicate, poached dumpling of meat, fish or vegetables. Quenelle A dumpling made from fish or meat forcemeat then poached. Quesadilla A flour tortilla filled, folded and then either toasted or fried.
Quenelle
A round or oval dumpling of pounded, seasoned meat or fish usually poached in stock, eg chicken, salmon or pike quenelles.
Quiche ...
Quenelle A round or oval dumpling of minced meat or fish usually poached in stock.
Quiche An open tart or flan with a savory filling.
Quince A fruit which when ripe is aromatic, often used to made preserves.
Quenelles - tiny mousses poached in broth, then drained and served with a savory sauce. Fish and poultry mousses are most popular.
Queso - creamy cheeses or cottage cheese from Mexico or Argentina.
Quenelles - Poached dumplings
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Ratatouille - French mix of eggplant, tomatoes, onions, peppers and seasonings ...
Quenelle - A paste made of fish, poultry, or veal meat mixed with eggs, cream, panade, and/or beef suet.
Quenelle - A dumpling made with forcemeat of pork, beef, or fish bound together with fat and eggs. The term is also used to describe the oval, three sided shape commonly produced.
Quenelle: a light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs. This mixture is formed into small ovals and gently poached in stock.
Quenelles are small egg-shaped dumplings made of well seasoned ground veal, fowl, game or fish bound with a panade of egg and poached in stock and served with a rich sauce, or floating as in a soup.
Quenelle of chocolate mousse with individual pavlova and orange and passion fruit compőte
By Christopher Rainham
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Quenelle - A quenelle is a French dish of minced meat or fish formed into an oval shape between two spoons, and poached in stock. Also used to describe other foods such as ice cream formed into the same shape ...
Quenelles are small fried patties using forcemeat. The ingredients are bound together with eggs, resulting in delicious appetizers.
Quenelle (Fr.): A light, poached dumpling based on a forcemeat (usually chicken, veal, seafood, or game) bound with eggs that is shaped in an oval by using two spoons.
quenelle: dumpling, usually of veal, fish, or poultry
quetsch: small purple damson plum
queue (de boeuf): tail (oxtail) ...
Quenelle - A dumpling made from fish or meat forcemeat.
Quesadilla - Originally a corn masa empanada filled with meat then deep fried.
QUINQUINELLE - Quenelles. Dumplings commonly made from a mild fish like pike, which are bound together with egg whites and seasonings.
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It is composed of quenelles, mushrooms, thin slivers of truffles and sauce banquière.
À la Basquaise (Fr.): Basque style; usually with ham or tomatoes or red peppers.
Daumont, a la (Fr.) A large fish garnished with quenelles, roe, mush-
rooms, and crayfish, served with Nantua sauce.
dauphine, a la (Fr.) Potato puree mixed with pate a choux and deep
fried in balls or piped shapes.
Sole dauphine, deep-fried fillets, garnished with champignons, ecrivisses, truffes, and quenelles)
dauphinoise: thinly sliced potatoes typically layered with cream, butter, and cheese then baked. similar to the American scalloped potatoes ...
Quenelle - A dumpling made from fish or meat forcemeat, three sided, shaped with two spoons.
Quesadilla - Originally a corn masa empanada filled with meat then deep fried.
Two of the most impressive (maybe pernickety) garnishes for consommés are Royales and Quenelles. Royales are firm savoury custards, cut into very small, fiddly, shapes and added to the consommé just before serving. Quenelles are dumplings! ...
Qandi To candice. An Arabic word meaning 'crystallized into sugar'.
Quenelle Meat pounded, sieved and shaped like a brazil nut. Often poached. Derived from the German word knodel meaning 'dumpling'.
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Light savory dumplings made of meat or fish and used as a garnish or in a delicate sauce. Quenelle ...
A family of fish that includes the pike, pickerel, and the muskellunge. These freshwater fish have long bodies, pointed heads, vicious teeth, and provide a lean, firm, bony flesh. Used in French "quenelles" and the Jewish "gefilte fish."
Piki: ...
 See also: Fish, Poach, Vegetables, Dumpling, Vegetable
  
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