Quenelle : Quenelle is known to a typical culinary preparation from Lyon , France, and to a modern way of plating some foods, interchangeably.


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  • 1 Quenelle as a dish
    • 1 Ingredients
    • 2 Preparation
  • 2 The plated
  • 3 Sources

Quenelle as a dish

A quenelle or quenefa is a kind of croquette or meatball based on flour or breadcrumbs mixed with butter, eggs and water, milk or cream as well as some meat or fish, depending on the dish to be accompanied. This mixture is shaped into a kibble with long tips.

The quenelle, prepared in this way, is then fried or cooked, and accompanied by a sauce to taste, be it a bechamel sauce or tomato sauce. Mainly it was a preparation to serve as a garnish , so the meat or fish of the quenelle had to pair with the rest of the dish, but now it can perfectly be a starter and even a main dish.

The preparation of this succulent dish dates back to Antiquity, at the time of the great French kings in the 17th and 18th centuries. This was a faithful one in the menus of the monarchs therefore it was a dish that few could try. The first ones were made with semolina dough and were called panade .

Over time they began to innovate new forms and recipes, always linked to quenelles, pike , emperor or even meat-free and natural quenelles nature that began to spread with the lack of food during World War II.


  • 200 g flour
  • 3 eggs
  • 250 ml of water
  • 50 g of butter
  • Salt to taste
  • 50 g of fish or any type of bird, finely chopped


  1. In a saucepan, boil the water together with the salt and butter.
  2. Little by little the flour is added and it is allowed to cook over low heat for about 5 minutes (stirring constantly to avoid lumps).
  3. Once you have the thick mass, remove it from the heat and add the eggs, stirring them.
  4. Then add the meat (fish or poultry) and let it cool.
  5. Once cold, it is time to dump the dough and on a surface with flour cut it into 20 pieces, giving each one a length of about 7 cm.
  6. To cook them correctly they should be put in boiling salted water and wait for them to come to the surface.
  7. If fries are preferred they should be made in plenty of oil.
  8. This will be the last step before serving them correctly with tomato sauce or bechamel sauce.

The plated

The avant-garde cuisine uses quenelle as a form for certain preparations and thus make its presentation more pleasant

In current or avant-garde cuisine, the word quenelle defines the form that is given to certain culinary preparations, whether sweet or salty, this is done with two spoons forming a kind of rugby ball .

The word quenelle is translated into Spanish as quenefa, although in our country it is more common to hear the French voice. In fact, the word quenefa does not appear in the RAE dictionary.

Currently, quenelle is no longer used only as a garnish or accompaniment, but can be a dish on its own. Pâtés , purees, mousses , cheeses, creams … There are many foods that can take the form of a quenelle, both cold and hot. In addition, this form of plating is not limited to salty flavors, but its use has spread to pastry, confectionery and even ice cream.

To give this form to the elaborations, two spoons and a preparation that has the appropriate consistency are required. The spoons can be soup or dessert, depending on the size we want to give to the quenelle. It is also possible to do them by hand.

First it is necessary to take a portion of food using the side of the spoon, and then the food is passed from one spoon to another, back and forth several times until it has a smooth surface and a shape similar to that of a balloon rugby or an elongated croquette with the tips unround.

For the quenelle to be perfect, it is important that the food to be molded offers a smooth and creamy texture, but firm enough so that it does not lose shape. If you want to present a cold food, such as ice cream, in this way, you must keep it in the fridge or freezer just until it is ready to be plated. At that moment the quenelle will be formed and diners will be served.


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