To make quenelle meat, a mortar is indispensable, as it must be pounded to a pulp that will go through a sieve, and I have known a persevering woman grate the breast of chicken on a large grater, but this is very slow work.
Then dip your finger in cold water and press a hole in the centre of each to the bottom; fill it with a purée of ham, and then put a coating of quenelle meat over, and steam twenty minutes.
Have ready a frying-pan with boiling water in which is a saltspoonful of salt, lay each quenelle carefully in, and poach for ten minutes.
Having your quenelle meat ready, proceed to vary it as follows, allowing one quenelle of each color to each guest: For the green quenelles use sufficient pounded tarragon to color one third the meat delicately.
Prepare with bread panada as directed forquenelle meat.
Stir a gill of cream to the quenelle meat, then use enough of the spinach to give it a fine light-green color.
A very delicate entrée prepared with quenelle forcemeat or with fine mince.
An ornamental dish made principally with quenelle forcemeat, and filled with some kind of ragoût, scollops, etc.
Celery or Asparagus Quenelle is made much in the same way.
For forcemeat, the raw meat is used, and may be used alone or mixed with panada: in the latter case it is called Quenelle forcemeat.
Press them flat between two plates with a weight on them, and when the pigeons are cold spread the quenellemeat over the cut side of the birds; then egg and breadcrumb them and fry in fat.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "quenelle" in a variety of sentences. We hope that you will now be able to make sentences using this word.
