Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, poultry, fish or vegetables seasoned and bound with eggs, fat, or cream, then poached in stock or water.
Quenelles are small fried patties using forcemeat. The fine minced fish or meat mixture are formed into small portions and poached in stock and served in a sauce, or as a garnish to other dishes.The ingredients are bound together with eggs, resulting in delicious appetizers. They may be used as a first course, main course, or as a garnish and are generally served with a rich sauce.
|A la hongroise||■■■■■■■■|
A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More
|Sauce au beurre||■■■■■■■|
- Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More
Salpicon is referring to a mixture of diced meat or fish and vegetables cooked with a sauce and then . . . Read More
Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More
|A la Bercy||■■■■■■■|
A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecÃ´te . . . Read More
Bouillon refers to strained broth or clear soup stock, typically made by simmering beef or chicken in . . . Read More
Oeufs chantilly a French term that literally means "eggs chantilly", that refers to eggs poached and . . . Read More
Liaison is a French culinary term for ingredients that is used for thickening sauces , soups, or other . . . Read More