SC - Fw: Re: [TY] Easter Celebrations

[CBlackwill@aol.com]

In a message dated 4/23/00 10:48:48 AM Pacific Daylight Time, 
lorix at trump.net.au writes:

> I seem to remember that it was associated with a roast (chicken I think 
that 
> had
>  been gilded with egg) and it describes serving it with quenelles.  My 
memory
>  supplies a faint recollection of these being sausage like balls of possibly
>  meat/mince and/or stuffing.  Have neither time nor ability to check 
further 
> into
>  this at the moment, but offer it as a possible prod to someone else's 
memory 
> and
>  someone with more available time at the moment to check ;-0
>  

Quenelles are, essentially, poached meat mousseline, so it is very likely 
that they are mentioned as an accompaniement to roasts or Potages.  I did a 
Mushroom and spinach wrapped tenderloin for a private catering function a few 
years ago, and served it with veal quenelles in beef consomme brunoise.  Very 
nice, and very elegant.  Certainly, if they are period, suitable for service 
to nobility!

Balthazar of Blackmoor

Words are Trains for moving past what realy has no Name.