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Shaping quenelles
Appears in
Published 1998
These oval dumplings are simmered in stock or water and used as a main meal or to garnish soups.
Bring a pan of water to the boil. Test the quenelle mixture for seasoning by cooking a teaspoon of the mixture in the simmering water.
Drain and cut through with a knife to check if it is cooked. Taste for seasoning.
Form the quenelles by scooping up some mousse with a spoon and transferring it to a second spoon, then scooping back and forth between the two spoons until the quenelle is smooth and oval with three edges.
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