Charcuterie - Quenelle, Parfaits & Roulades by Santosh Malkoti
Channel: CHITKARA UNIVERSITY RESEARCH & INNOVATION NETWORK
Date: 2020-10-31

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

ROULADE :
Comes from the French word ruler (meaning to roll). The only criterion for a food item to be called a roulade is that it should be rolled.

PARFAIT:
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.