Quenelles

Appears in
The New Vegetarian
The New Vegetarian

By Colin Spencer

Published 1986

  • About
Quenelles are small, moulded shapes made by rolling pâtés, mousses or even mashed potatoes between two wet spoons. Gnocchi are made using this technique, but they are then curved into crescents with the back of one spoon, and indented with the prongs of a fork. Quenelles can be used in sweet dishes if the mousse or filling is firm enough to mould. If arranged on top of a tart, for example, they could be made in graduated sizes for a stunning effect.
As an alternative, try making pâtés into fat sausage-shapes and rolling them in a mixture of finely-chopped nuts, or herbs. Wrap them in foil and keep refrigerated until needed. Cut into slices with a knife dipped in hot water and serve.