Butter a pie dish and make little quenelles of the forcemeat.
"The Cook's Decameron: A Study in Taste:" by Mrs. W. G. Waters
Cut 6 ounces lean part of veal and reserve to make quenelles.
"The Story of Crisco" by Marion Harris Neil
Potage Julienne aux Quenelles.
"The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette
When the quenelles are cooked pour the hot bacon and fat over them, and serve.
"Good Things to Eat as Suggested by Rufus" by Rufus Estes
In an earlier chapter I gave directions for quenelles as an adjunct to soups and for garnishing.
"Choice Cookery" by Catherine Owen
The two latter forms of quenelles are served with a sauce as an entree.
"The Century Cook Book" by Mary Ronald
These small dumplings are called in French, quenelles.
"The Hotel St. Francis Cook Book" by Victor Hirtzler
This month, chef Cyril Renaud opened La Quenelle in New York's Flatiron district.
Langoustine and sea bass quenelle over seared spring romaine lettuce at Arugula.
I felt a shiver of excitement at Café d'Alsace as I savored a gorgeous soup bowl of that almost abandoned classic, quenelles de brochet, rich and cleverly textured for its 21st-century revival.
Nicole Quenelle's new play finds a solution for recovering from trauma.