Quenelle (dish)

Quenelles in Nantua sauce

Quenelles is a dumpling-like from dough prepared feed in round or oval shape, which usually poached is served as a side dish or appetizer. The dough usually consists of flour or semolina with cream , breadcrumbs and egg and finely strained fish , often pike ( Quenelles de brochet ), but also poultry ( Quenelles de volaille ) and meat , often veal ( Quenelles de veau ). They are part of the French and especially the Lyon cuisine. The word quenelle is borrowed from the German "Knödel" .

Nantua sauce

Typical of Quenelles is the Nantua sauce , named after the French city of Nantua , which is also served with white fish , lost eggs and rice . The main ingredients of this classic sauce are a bechamel sauce and crayfish , supplemented with cream and crayfish butter.

Web links

Commons : Quenelles - collection of images, videos and audio files

Individual evidence

^ Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “quenelles” .
↑ quenelle in the Trésor de la langue française informatisé
↑ Richard Hering, F. Jürgen Herrmann (ed.): Herings Lexicon of the Kitchen. 20th edition. Pfanneberg, Haan-Gruiten 1990 (first edition 1907), ISBN 978-3-8057-0587-5 .

[companion-1] Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “quenelles” .

[2] quenelle in the Trésor de la langue française informatisé

[3] Richard Hering, F. Jürgen Herrmann (ed.): Herings Lexicon of the Kitchen. 20th edition. Pfanneberg, Haan-Gruiten 1990 (first edition 1907), ISBN 978-3-8057-0587-5 .