QUENELLES, PARFAITS, ROULADES
QUENELLES Quenelles are products that are made out of forcemeat as well. The forcemeat in this case is fish and is made out of a raw meat mixture. The forcemeat is similar to that used to make a mousseline. The fish is processed to a fine puree along with egg white which acts as a binder. Sometimes, bechamel sauce is also used. Seasonings, herbs and sometimes, light spices can also be added. Two tablespoons dipped in hot water are used to shape the quenelles. These oblong shaped quenelles are then poached in fish stock for a couple of minutes until they are cooked. The stock is then used to prepare a sauce like a Fish Veloute that will accompany the quenelles. PARFAITS This is the French term that means perfect. In culinary usage, it refers to two distinct and different products. One is a frozen mousse like dessert served in a tall glass. The other is a savory terrine, which, by its delicacy, is almost near to perfection. This i