This is an advanced term used in cookery........:The word quenelle is derived from the German Knödel (noodle or dumpling)
Originally oddly shaped poached dumplings made from spiced meat or fish, the term quenelle has now come to refer more to the shape itself (a sort of curved oval football) regardless of what the substance being used.
They are made by passing a smooth and creamy substance back and forth between two spoons, scooping the mixture out (and thus shaping it) with each pass.
They’re often found on fine dining dessert menus and made of ice cream, firm whipped cream, ganache or other creamy substances. They’re a way of introducing interesting new shapes to your plate.
How to make them:
“To make a one-spoon quenelle, you need a cup of very hot water, a spoon (whose bowl will determine the size of the quenelle), and whatever you’re ‘quenelling.’ Dip the spoon in the water so it’s hot. Hold the spoon with the rounded bottom up, place the far edge of the spoon into the mixture, with the near edge close to the surface but not touching, and drag the spoon toward you. The mixture you’re scraping should curl with the shape of the spoon. As you drag, twist your wrist up until the quenelle folds over itself into an egg shape. For the best shape, drag only once through the mixture; dip and clean your spoon for each new quenelle. It takes some practice.”
They can be sweet or savory
They can be sweet or savory
There is an interesting cookery site called "The Quenelle"
with some very avant garde stuff including:
Lyon and Nantua are famous for their quenelles de brochet (mousseline) (pike quenelles), often served with cream sauce and run under the salamander grill. Pike has many small bones, so passing it through a tamis is an expeditious way of removing them. But is that all sounds too complicated - you can buy them ready made in a tin !
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