Crossword-Solution: QUENELLE
Dictionary
| Word | Word Type | Definition |
|---|---|---|
| Quenelle | n. | A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing. |
We have 8 clues for the answer “QUENELLE”
| Clue | Answers |
|---|---|
| A dumpling | 1 answer |
| BALL of fish or meat, pounded and seasoned | 1 answer |
| BALL of pounded and seasoned fish or meat | 1 answer |
| Ball of minced meat, in cookery. | 1 answer |
| Dumpling of minced meat or fish | 1 answer |
| SEASONED ball of fish or meat | 1 answer |
| SEASONED fish ball | 1 answer |
| Meatball | 5 answers |
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Dermatological complaint
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Hint 1 meaning
An inflammatory disease of the skin, characterized by the
presence of redness and itching, an eruption of small vesicles, and the
discharge of a watery exudation, which often dries up, leaving the skin
covered with crusts; -- called also tetter, milk crust, and salt rheum.
Hint 2 anagram
ECEAMZ
Hint 3 another clue
eruption
11 +2
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Sentences with QUENELLE (5)
Quenelle meat is made from the uncooked breast of chicken or game, the backs of hares or rabbits (or it may be made for certain purposes of fish or very white veal), first chopped, and then pounded in a mortar until it is a perfectly smooth paste.
Open the quenelle and taste it; if it is creamy, light, and well flavored, it is right, but if there is the least toughness, add a little more cream to the mixture.
Notice also the seasoning; if more salt is needed, add it carefully, and try again, till you have the quenelle mixture just right, that is to say, creamy, light, very tender, yet keeping its form.
Having your quenelle meat ready, proceed to vary it as follows, allowing one quenelle of each color to each guest: For the green quenelles use sufficient pounded tarragon to color one third the meat delicately.
Butter thickly nine dariole moulds, line them neatly with quenelle meat,[114-*] of which you will require half a pound, fill the centre carefully with the mixed chicken, cover the top carefully with quenelle meat, and steam for twenty minutes; dish on a circle of spinach, pour béchamel sauce over and round, fill the centre of the dish with peas or mixed vegetables.
Where this answer appears
Appears in: NYT.
Used 3 times in crossword archives (1964–1990).