Traditionally quenelles are a dumpling made with spiced meat or fish bound with fat and eggs but can be made with a variety of ingredients including desserts.
The shape of the dumpling is molded into a small sausage or egg shape and poached in boiling water.
The most common types are veal quenelles and Pike quenelles and are a specialty of Lyon France.
Usually served as an entree (main dish) with a sauce or au gratin.
To make the quenelle shape, first use a pair of spoons to shape the mixture. Traditional dessert spoons are ideal.
- Dip a spoon in hot water then scoop up a portion of the mixture.
- Dip the second spoon in hot water and scoop the mixture from the first spoon, smoothing the mixture.
- Repeat the process keep the spoons hot until you form a neat oval shaped dumpling.
If making a savory quenelle poach in boiling water or other broth depending on the recipe.
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