QUENELLES
Quenelles are products that are made out of forcemeat as well. The forcemeat in this case is fish and is made out of a raw meat mixture. The forcemeat is similar to that used to make a mousseline. The fish is processed to a fine puree along with egg white which acts as a binder. Sometimes, bechamel sauce is also used. Seasonings, herbs and sometimes, light spices can also be added. Two tablespoons dipped in hot water are used to shape the quenelles. These oblong shaped quenelles are then poached in fish stock for a couple of minutes until they are cooked. The stock is then used to prepare a sauce like a Fish Veloute that will accompany the quenelles.
PARFAITS
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. This is the one that we refer to here. A savory parfait makes use of vegetables, fish, shellfish or poultry. It is distinguished by its very fine texture and is made of a puree of the ingredients that is lightened by egg whites and cream, which is then moulded and then poached.
ROULADES
Comes from the French word ruler (meaning to roll).The only criteria for a food item to be called roulade is that it should be rolled.
The term roulade can be applied to contemporary products prepared in a manner similar to a galantine yet do not fully satisfy the definition of a classical galantine.
An example of a roulade can be a flank steak that has been butterflied, pounded, spread with a sausage paste and then rolled like a Swiss roll, secured and cooked. Or, it could be a large fillet of fish, flattened lightly and spread with a tuna/salmon paste and then rolled and secured. Roulades can be poached, baked, braised or even roasted and can be served hot but usually are presented cold. The varieties of roulades are unlimited.
