Quenelle

Quenelle is a culinary dish that originates from France. The term 'quenelle' is derived from the German word 'Knödel', which means dumpling. Quenelles are typically made from a mixture of creamed fish or meat, combined with breadcrumbs and an egg binder. They are usually poached and served with a rich sauce.

History

The quenelle has its roots in the Lyon region of France, where it was traditionally made with pike fish. The dish has since evolved and diversified, with variations including quenelles made from chicken, beef, or even vegetarian ingredients.

Preparation

The preparation of a quenelle involves creating a paste from the chosen meat or fish, which is then mixed with breadcrumbs and eggs. This mixture is shaped into an oval or egg shape using two spoons, a process known as 'quenelling'. The quenelles are then poached in stock until they are firm and cooked through.

Serving

Quenelles are typically served with a rich sauce, such as a béchamel or a Nantua sauce, which is made from crayfish. They can be served as a main course or as an accompaniment to other dishes.

Variations

There are many variations of the quenelle, reflecting the diverse culinary traditions of France. In the Burgundy region, for example, quenelles are often made with beef and served with a red wine sauce. In Alsace, quenelles may be made from pork and served with sauerkraut.

Cultural Significance

The quenelle is a significant dish in French cuisine, particularly in the Lyon region where it originated. It is often served in 'bouchons', traditional Lyonnaise restaurants, and is a staple of the local culinary tradition.

See Also

• French cuisine
• Lyon
• Béchamel sauce
• Nantua sauce

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