quenelle
Elegant fish dumpling
A quenelle is an oval-shaped dumpling of finely ground fish or meat, poached and typically served in a rich sauce: pike quenelles in Nantua sauce.
In modern plating, quenelle also refers to any food shaped into that characteristic three-sided oval using two spoons: a quenelle of ice cream, a quenelle of mashed potatoes.
Long battlefield spear
- dumplingCooked dough morsel
- poachingUnlawful wildlife capture
- forcemeatGround meat filling
- mousselineFine, sheer woven cloth
veal · chicken · fish · cream · broth · consommé · garnish · entrée
Science of fine dining
- cuisineCharacteristic cooking style
- bistroInformal small restaurant
- classicalOf ancient Greece/Rome
- EscoffierPioneering French culinary master
charcuterie · pâté · terrine · boudin · galantine
pike
Long battlefield spear
mousseline · veal · chicken · fish · cream · broth · consommé · garnish · entrée · appetizer
gastronomy
Science of fine dining
Escoffier · charcuterie · pâté · terrine · boudin · galantine
silky
Smooth and lustrous
light · smooth · creamy · fluffy · tender · fine · mousse · puree · whipped · emulsified
shaping
Giving something its form
smooth · forming · sorbet · ganache · plating · presentation · garnish · dollop · swipe · smear