SC - Ravioli, dumplings, and excoriation
CBlackwill at aol.com
CBlackwill at aol.com
Tue Apr 25 01:19:22 PDT 2000
In a message dated 4/24/00 7:12:21 AM Pacific Daylight Time, troy at asan.com
writes:
> > "Technically" is what we wanted, wasn't it?? I really don't know of any
> > other way to describe a quenelle...
>
> Um, with respect, maybe you should try harder. Is there really no
> difference between a quenelle and, say, the meatballs from the local
> pizzeria? (Okay, so those are nominally sauteed or fried before
> immersing in red goo, but I think you know what I mean...)
>
I had only intended with my original post to give the basic idea of what a
quenelle is. A poached ball of forcemeat. Similar to an Italian meatball,
yes, but not very. Your definition more than fits the bill, Sir. :)
Balthazar of Blackmoor
Words are Trains for moving past what realy has no Name.
More information about the Sca-cooks
mailing list