-
under a grill. The
classic dish of
quenelles de
brochet Nantua or
simply quenelles Nantua consists of pike
quenelles with
sauce Nantua, both pike and crayfish...
-
indigestion générale de
quenelles" [Le Pen: a
general quenelles indigestion]. Le
Figaro (in French).
January 9, 2014.
Media related to
Quenelle (gesture) at Wikimedia...
-
various forms of charcuterie,
particularly sausages and
forcemeat such as
quenelles. The 1954
rhythm and
blues song "Fat Back and Corn Liquor" was written...
-
Sauce Nantua is the
classic accompaniment to
quenelles de
brochet (pike dumplings),
making quenelles Nantua.
Waverley Root, The Food of France, p. 215...
- used in the
production of
numerous items found in charcuterie,
including quenelles, sausages, pâtés, terrines, roulades, and galantines.
Forcemeats are usually...
- and the
seasoned fish was most
commonly formed into
patties similar to
quenelles or fish balls. In Poland,
gefilte fish is
referred to as karp po żydowsku...
-
variety of
meats and
vegetables like mushrooms, artichokes, truffles,
quenelles, and sweetbreads.
According to
Dumas each
ingredient is
cooked separately...
-
mixing mashed potatoes with
savoury choux pastry,
forming the
mixture into
quenelle shapes or
rounds that are deep-fried at 170 to 180 °C (338 to 356 °F)....
-
quenelle,
invented by Dieudonné, is a
gesture consisting of a
downward straight arm
touched at the
shoulder by the
opposite hand. In French,
quenelle...
- "multitude of long, fine,
forked bones" are problematic. The dish of
quenelles de
brochet (pike dumplings),
which puts the meat
through a sieve, was...
