Quenelle (France)

The dish, once used as a side dish in haute cuisine, is now a dish in itself, known as quenelle. Essentially, it is a soft ravioli stuffed with ground beef, poultry, fish or vegetables, seasoned and combined with breadcrumbs, eggs, oil, flour or cream.

Ravioli are traditionally oval shaped and boiled in water or stock. Although today it is used as a side dish, it is served as a starter or main course. Originally, quenelle was invented in Lyon in the 19th century and was made exclusively with pike meat, which is a light white fish.

Pike quenelles are usually served with Nantua sauce, a hearty sauce made with crayfish. Today, the term quenelle has another popular meaning in the culinary world, referring to an elegant scoop of ice cream, sorbet, mousse or whipped cream, and is mostly used in fine dining settings.

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