-
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...
-
Sauce Nantua is the
classic accompaniment to
quenelles de
brochet (pike dumplings),
making quenelles Nantua.
Waverley Root, The Food of France, p. 215...
-
various forms of charcuterie,
particularly sausages and
forcemeat such as
quenelles. The 1954
rhythm and
blues song "Fat Back and Corn Liquor" was written...
- 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...
- used in the
production of
numerous items found in charcuterie,
including quenelles, sausages, pâtés, terrines, roulades, and galantines.
Forcemeats are usually...
-
variety of
meats and
vegetables like mushrooms, artichokes, truffles,
quenelles, and sweetbreads.
According to
Dumas each
ingredient is
cooked separately...
- "multitude of long, fine,
forked bones" are problematic. The dish of
quenelles de
brochet (pike dumplings),
which puts the meat
through a sieve, was...
-
shifts in the factories.
Other traditional local dishes include coq au vin;
quenelle; gras double;
salade lyonnaise (lettuce with bacon, croûtons and a poached...
-
classique form of
haute cuisine.
Clockwise from
upper left:
Tournedos Rossini, veal
cutlet à la Maréchale,
Quenelle de
brochet sauce Nantua,
Pommes Anna....
