Quenelles,Parfaits,Roulades

QUENELLES 

A dumpling made with a spice meat or fish forcemeat bound with fat and eggs,sometimes with panada added . It is then molded into small sausages or egg shape and post in boiling water. The most common type are veal quenelles made from a godiveauforcemeat. They are also served as an entrée with a sauce or au gratin. Small quenelles may also be used as a garnish.

PARFAITS 

An ice desert made with double cream which gives smoothness and prevents it from melting too quickly and enables it to be cut into slices . Originally the parfaits was a coffee flavored ice cream ; today , the basic mixture is a flavored custard cream, a flavored syrup mixed with egg yolks or a fruit puree which is blended with whipped cream and then frozen . There is a special parfait mold .The shape of a cylinder with one slightly rounded end .The parfait can be served by itself or used as a base for preparing an iced cake, an iced soufflé or a vacherin .

ROULADES 

Any of the various savory or sweet preparations which are stuffed or filled and then rolled.A pork or veal roulade consists of a fairly thin slice of meat , spread with forcemeat and then rolled up , then usually braised .Veal roulade can also be made using a slice from the leg or breast , slit open to form a pocket , filled with a forcemeat mixed with a salpicon, then rolled into a galantine and poached in white stock. The term is alsoused for baked goods again sweet or savoury. For ex: A rolled sweet sponge with creamfilling or similar. A savoury roulade based on a baked cheese or vegetable mixture may be prepared as for a sweet roulade but with savoury fillings. Roulades may be served hot or cold.