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Quenelles are delicate little dumplings, traditionally oval but sometimes round, that can be made with fish, meat, or chicken. The name comes from Knodel, the German word for dumpling. They look difficult to make, but in fact they are quite simple and make a most elegant appetizer.
Dip a soup spoon into the simmering water, then take a spoonful of the chilled quenelle mixture. Using a second warm wetted soup spoon or your fingers, mold into an oval. Repeat with the remaining mixture.
Lower some quenelles into the simmering water and cook for 6-10 minutes, until they are firm when pressed with a finger. Do not put too many into the pan at one time.
Ther most professional works in restaurant