Author: Epicurus.com Kitchens
  1. Dip 2 tablespoons in hot water, and form oval shapes by filling each with the quenelle mixture.
  2. Cover the first spoonful with the second.
  3. Scrape the loose mixture from the sides.
  4. Loosen each quenelle from the spoons with a knife dipped in hot water, and drop gently into simmering water or soup as required.
  5. Alternatively, poach the quenelles.
  6. As they are so delicate, quenelles are generally only added to soup or any other dish at the point of serving.
Prepare a forcemeat of your favorite fish, meat, vegetables or fruit by grinding or processing (in a food processor) until very smooth. In lieu of panada, you may add soft white bread crumbs (coarsely processed crustless white bread) and seasonings appropriate to the key ingredient. The total blend of the forcemeat should be moderately firm, but not dense. Some chefs also separately prepare eggwhites, beating till stiff, then folding the forcemeat gently with the eggwhites to form a very light forcemeat. When poached, this produces a very light quenelle. Without the eggwhites, the quenelles are firmer, but their flavor is more intense. Quenelles are made from any kind of force-meat, shaped in small balls or between tablespoons, making an oval, or by forcing mixture through pastry bag on buttered paper. They are cooked in boiling salted water or rich stock, and are served as garnish to soups or other dishes; when served with sauce, they are an entree.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/quenelles/7734/