SC - Preserving eggs.

[ChannonM@aol.com]

Gee, my Larousse gastronomie has pretty much the same definition [without the
pronunciation or history, but the basic definition is the same.]
margali
now if I could just get my ancient french version back, the 70s english edition
is annoying!

Chris Stanifer wrote:

> --- LrdRas at aol.com wrote:
> > In a message dated 9/21/00 2:07:20 AM Eastern
> > Daylight Time, stefan at texas.net
> > writes:
> >
> >
> > << What is a "quenelle"?
> >
> >  >>
> >
> > que*nelle (noun)
> > [French, from German Knodel dumpling, from Middle
> > High German; akin to Old
> > High German knoto knot -- more at KNOT]
> > First appeared 1845
> >  : a poached oval dumpling of pureed forcemeat (as
> > of pike) often served in a
> > cream sauce
>
> Ras, Ras, Ras...Where DO you get your information??
> How many times have Master Adamantius and I gone round
> and round about the deffinition of a quenelle?  Turns
> out, your little book of facts had the most concise
> answer of all...
>
> Balthazar of Blackmoor
>
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