Does anybody for quenelles that can be served as a 1st at a meat meal? Or is white sauce too essential to defining quenelles?
Since quenelles refer to the shape, not ingredients I asked my Vegan neice-in-law and she supplied the following that does not have a white sauce.............
TOFU QUENELLES WITH TOMATOES AND ZUCCHINI
Preheat the oven t0 355°F.
In a blender, mix 18 ounces (weight, not liquid measure) of firm tofu, 1/2 cup of walnuts, 1 garlic clove (peeled), 3 tbsp of lemon juice, 2 tbsp of tomato purée, 1 tsp of dried oregano, 2 tsp of sea salt flakes, pepper to taste. Adjust seasoning to taste after mixing.
Add 1/2 cup of Panko breadcrumb Add a small bunch of dried mint.
Grate one zucchini and press to extract as much water as possible.
Seed 1lb of tomatoes and cut into cubes. Add those vegetables to the tofu mix.
With 2 tbsp, form quenelles and roll it in some more Panko breadcrumbs or powdered nuts. Put the quenelle on an oven-proof tray covered with a silicone baking-sheet.
Put in the oven and bake for approx. 35 minutes until golden.
Serve with spicy tomato salad (tomatoes, olive oil, seeded and minced hot pepper, minced mint, sea salt flakes) and with buckwheat or soba noodles (if desired).
Note: the temperature and some measurements may seem a bit odd as they are converted from metric (180-C oven, 500g tofu, 450g tomato)
I prefer this without the minced hot peppers, or in a light tomato vegetable sauce similar toi the one Ratners used to served over baked gefilte fish hot entree.
I have heard that quenelle is derived from the word knaidel.
Quenelles in my house when I was growing up were always fish. The quenelles were like gefilte but lighter because of the beaten egg white used as a binder. The sauce was white wine, fish stock, mushrooms, white pepper and tarragon.