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Shaping Quenelles
Appears in
Published 1998
These oval-shaped dumplings can be used as a main meal or to garnish clear soups.
Test the quenelle mixture for seasoning by cooking a teaspoonful of the mixture in the barely simmering stock.
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.
Once formed, wet the empty spoon and use it to scoop the quenelle off the other spoon into the barely simmering stock. Repeat with the remaining mousse mixture.
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