Quenelles,parfaits and roulades

QUENELLES, PARFAITS, ROULADES

 

QUENELLES :

A dumpling made with a spice meat or fish forcemeat bound with fat and eggs ,sometimes with panada added . It is then moulded into small sausages or egg shape and post in boiling water. The most common type are veal quenelles made from a godiveauforcemeat. They are also served as an entrée with a sauce or au gratin. Small quenellesmay also be used as a garnish.

PARFAITS :

An ice desert made with double cream which gives smoothness and prevents it frommelting too quickly and enables it to be cut into slices . Originally the parfaits was acoffee flavoured ice cream ; today , the basic mixture is a flavoured custard cream, aflavoured syrup mixed with egg yolks or a fruit puree which is blended with whippedcream and then frozen . There is a special parfait mould .The shape of a cylinder withone slightly rounded end .The parfait can be served by itself or used as a base for preparing an iced cake, an iced soufflé or a vacherin .

ROULADES :

Any of the various savoury or sweet preparations which are stuffed or filled andthen rolled.A pork or veal roulade consists of a fairly thin slice of meat , spread withforcemeat and then rolled up , then usually braised .Veal roulade can also be made usinga slice from the leg or breast , slit open to form a pocket , filled with a forcemeat mixedwith a salpicon, then rolled into a galantine and poached in white stock. The term is alsoused for baked goods again sweet or savoury. For ex: A rolled sweet sponge with creamfilling or similar. A savoury roulade based on a baked cheese or vegetable mixture may be prepared as for a sweet roulade but with savoury fillings. Roulades may be served hotor cold.