FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
QUENELLE, QUENELLES, QUENELL
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a small seasoned ball of pounded fish or meat.
- ORIGIN French, probably from Alsatian German knodel.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
are described in old cookery books as a kind of delicate forcemeat, either forming a dish by themselves or made into balls and used for garnishing. Any meat may be used.
is a sort of bread made of unbolted rye, which forms the chief food of the Westphalian peasants. It is acid but nourishing.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]
is actually a mixture of PATE A CHOUX plus a very fine puree of ground raw fish, chicken, or veal. Formed into oval balls and gently poached in bouillon, then served cold or hot.
[French pp. 161-163]
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
