What gives the Quenelle de Brochet its signature mousse-like texture when cooked?
Answer
The inclusion of cream and egg mixed with minced pike and *panade*
A *quenelle* is a delicate dumpling made from minced pike mixed with *panade* (a base of flour and milk/water), egg, and cream, resulting in its almost mousse-like texture.
Related Questions
Which working-class group heavily influenced the tradition of the *bouchon Lyonnais*?What principle dictated the menu structure of traditional *bouchons* regarding ingredients?What is one suggested origin for the term *bouchon* referencing wine sealing?What ingredient gives the warm vinaigrette in Salade Lyonnaise its distinctive savoriness?How is the Saucisson de Lyon typically prepared before serving in a *bouchon*?What gives the Quenelle de Brochet its signature mousse-like texture when cooked?What is the basis for the rich, pinkish Sauce Nantua served with Quenelle de Brochet?How is the beef tripe used in Tablier de Sapeur prepared before it is served crispy?What is the primary component of Cervelle de Canut, despite its literal translation?What gives the Tarte à la Praline Rose its characteristic crunch and flavor?