quenelles

Fish was eaten with the fish knife and fork, and all made dishes (quenelles, rissoles, patties, etc) were eaten with a fork only, and not with a knife and fork.

Dining and Dinners | Edwardian Promenade 2010

Yes some classics will appear on many menus (boudin noir, quenelles) but ther will be great variety.

Matthew Yglesias » In Praise of Short Menus 2010

This is an appetizer platter with quenelles of falafel, hummus, babaghanoush and fool, a type of bean mixture that is popular in Egypt.

NYC Dining: Kabab Cafe 2009

If you want to forgo the pasta, though, this mousseline can be scraped between two spoons to form quenelles and dropped into a chicken soup.

Ratio Michael Ruhlman 2009

It was the first fancy meal she had ever had, and she reveled in every morsel, from the quenelles de brochet sauce Nantua to the bombe glacée that came for dessert, rimy and sumptuous on its silver platter.

Dreaming in French Megan McAndrew 2009

“Crusted pie Lucullus” turned out to be a pâté laced with chunks of foie gras; chicken quenelles were dumplings, flecked with black truffles; “golden reserve” pheasant “in volière” arrived in a sauce made with “fine” Champagne.

What I Ate On Mars 2009

Will the dishes of today seem as old-fashioned as those I had on the ship when I was 12: the chauds-froids of shrimp, veal marsalas and truffled chicken quenelles?

What I Ate On Mars 2009

This elegant farce can be stuffed into sheep casing or hog casing or shaped into quenelles and used in clear seafood broths.

Ratio Michael Ruhlman 2009

Will the dishes of today seem as old-fashioned as those I had on the ship when I was 12: the chauds-froids of shrimp, veal marsalas and truffled chicken quenelles?

What I Ate On Mars 2009

“Crusted pie Lucullus” turned out to be a pâté laced with chunks of foie gras; chicken quenelles were dumplings, flecked with black truffles; “golden reserve” pheasant “in volière” arrived in a sauce made with “fine” Champagne.

What I Ate On Mars 2009