When you are either roasting or braising, you make about twenty quenelles with table spoons, out of forcemeat of veal.
Put on platter and serve with supreme with truffles and fresh mushrooms, cut in small squares, and quenelles (chicken dumplings), teaspoon size.
These dumplings are also calledquenelles of fish, and are used for fish patties, vol au vent, or garniture for fish.
Cover that side with force meat of veal quenelles decorated with chopped tongue and truffles, put in buttered pan, cover with buttered paper, and bake in oven for ten minutes.
When the three ingredients are properly prepared, pound them altogether in a mortar for some time; for the more quenelles are pounded, the more delicate they are.
For brown or white ragoûts they should be firm, and when the quenelles are used very small, extreme delicacy will be necessary in their preparation.
If the quenelles are not firm enough, add the yolk of another egg, but omit the white, which only makes them hollow and puffy inside.
Make some quenelles à tortue, which being substitutes for eggs, do not require to be very delicate.
Then make some quenelles of anchovy butter, olives, and button mushrooms, mix them with Italian sauce (No.
Place the sweetbreads on the risotto and fill in the centre with quenellesof fowl and Espagnole sauce (No.
Form this into little quenelles and boil them in stock for a few minutes put them into a tureen and pour a good clear soup over them.
Pass this through a sieve, form quenelles with it, and pour a good clear soup over them.
Butter a pie dish and make little quenelles of the forcemeat.
Large quenelles for decorating dishes may be made by molding the forcemeat into fancy shapes with a knife on buttered white paper (the paper will become detached while they are poaching).
The two latter forms of quenelles are served with a sauce as an entree.
The quenelles may be ornamented with truffles or tongue, using white of egg to make the decoration adhere.
Fish quenelles with tomato sauce make a very good dish.
French preserved truffles also in slices, and twelve smallquenelles (No.
I sometimes at home make a few fish quenelles (No.
Harvey sauce; then place a border of mashed potatoes round the fish, upon which dish a border of quenelles of whiting (No.
Proceed precisely as in the last, but adding ten blanched mushrooms, ten fine dressed cockscombs, ten small quenelles (No.
Prepare eight larks as for à la Parisienne; have also prepared eight quenelles de gibier (No.
Place twelve quenelles of chicken around the meat, and serve with the drippings.
This is consommé to which is added tiny quenelles made in eggspoons, and colored red, green, and black.
Very elaborate quenelles are made with a core of dark meat, made by chopping up ham, tongue, or truffles very fine, and inserting it in the centre while forming the quenelles.
The quenelles should be about the size of a small egg flattened; shape with two tablespoons dipped in flour.
In an earlier chapter I gave directions for quenelles as an adjunct to soups and for garnishing.
To form them use two very small coffeespoons or eggspoons, as the quenelles should not be larger than small olives; butter the spoons slightly, and when formed drop each for one or two minutes into boiling pale-colored stock.
Place the slices of fish on a hot dish, pour the sauce over them, place the oysters, mushrooms, and quenelles in groups in the corners of the dish.
Quenelles of salmon, lobster, or other fish must of course be served with appropriate fish sauce.
At present quenelles as entrées or for soups form such an important part of fine cooking that it is worth while to get the mixture perfect for other purposes than the present.
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.
The mode of preparing all quenelles is by one of the two methods just given, but they may be made of any kind of game, or the backs of hares or rabbits.
Applied to dishes usually and typically prepared in the Austrian capital, such as the dumplings termed nockerlin, quenelles of potatoes, and others.
Having a German provincial peculiarity of preparation, as a garnish of sauerkraut, prunes stewed in wine, quenelles of potatoes, etc.
The addition of some green peas is an improvement--and also quenelles (see 4).
Some small custard quenelles should be put in the tureen--made by beating 1 egg in 2-ozs.
These quenelles are nice served up with fricasseed sweetbreads, or as a garnish for them, or game.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "quenelles" in a variety of sentences. We hope that you will now be able to make sentences using this word.
