Préparation composée d’une farce de poisson ou de viande blanche, liée à l’oeuf et parfois à la mie de pain, et façonnée en forme de petit boudin.


A light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs or PANADA. This mixture is formed into small ovals and gently poached in stock. Quenelles are usually served with a rich sauce and can be used as a first course, main course or garnish.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.