21 Jul, 2008 gelskitchen.com

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Quenelle
A fine minced fish or meat mixture formed into small portions and poached in stock and served in a sauce, or as a garnish to other dishes. The term quenelle is also used to describe the decorative shape of the portions - a neat, three-sided oval formed by smoothing the mixture between two dessertspoons. A quenelle can be formed from other foods such as chocolate mousse.
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