-
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...
- of contexts. The
quenelle became po****r, with many
photos posted to the
Internet showing individuals posing while performing quenelles at
mundane places...
-
Sauce Nantua is the
classic accompaniment to
quenelles de
brochet (pike dumplings),
making quenelles Nantua.
Waverley Root, The Food of France, p. 215...
-
American since pre-Columbian times.
Gefilte fish is
often served as a
quenelle, a
patty shaped into a
flattened egg.
Patties are
often served as sandwiches...
- used in the
production of
numerous items found in charcuterie,
including quenelles, sausages, pâtés, terrines, roulades, and galantines.
Forcemeats are usually...
-
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...
- to make some of the most
celebrated of the bistrot's
dishes including quenelles au
gratin with
crayfish butter,
artichoke hearts with
truffled foie gras...
- Lyon sausage,
sophisticated salami (known
there as "rosette"),
tripe and
quenelles. In the east of the
region the food has an
Alpine flavour with dishes...
-
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)....
