301 Quenelles

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Quenelles may be prepared from various forcemeats such as the Mousseline (288), the Godiveau (289 or 290) and Veal Forcemeat (292) etc. and may be prepared in various shapes and sizes as follows:

  1. by rolling with the hand or on a floured table in the shape of small cylinders,
  2. by piping the mixture on to a buttered tray,
  3. by moulding with spoons,
  4. by moulding with the finger in the shape of a cockscomb.

These preparations are too well known to require fuller explanations except on how to poach them.

It is only necessary to state that Quenelles for ordinary garnishes such as Financière, Toulouse etc. should be moulded with teaspoons or piped out using a plain or star tube.

The average weight of these Quenelles would be in the region of 12–15 g (⅓–½ oz) each. Quenelles for large garnishes such as Godard, Régence and Chambord should be moulded with tablespoons and should be 20–22 g (¾ oz) in weight.

Decorated Quenelles which are Quenelles featured in large garnishes should be approximately 40–50 g (1½–2 oz) in weight and should be moulded in round, oval or elongated oval shapes.

Truffle or red salted ox tongue is almost always used to decorate these Quenelles, often both together. These items of decoration should be fixed on with raw egg white.

Excepting Quenelles of Godiveau which should preferably be poached dry, all Quenelles should be poached in salted water using 10 g ( oz) salt per 1 litre ( pt or U.S. cups) water. This water should be boiling and poured gently into the pans or trays containing the Quenelles and then kept at just below boiling point until they are cooked.

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