Feb 22, 2012 20:12
12 yrs ago
French term
quenelle de créme à la ciboulette
French to German
Marketing
Cooking / Culinary
Speisekarte
Vorspeise
Lachscarpaccio Sprossensalat und dazu ein "quenelle de crème à la ciboulette"
Lachscarpaccio Sprossensalat und dazu ein "quenelle de crème à la ciboulette"
Proposed translations
(German)
3 +2 | Schnittlauchsahne-Nocke | Sabine Schlottky |
3 | Cremeklößchen mit Schnittlauch | Martina Simon |
References
for background | Ingeborg Gowans (X) |
Proposed translations
+2
1 hr
Selected
Schnittlauchsahne-Nocke
Nocken sind auch kleine Klößchen. In Rezepten findet man auch häufig die Formulierung "aus dem Teig Nocken formen". Das müssen nicht unbedingt immer mit Mehl gebundene Klößchen sein.
In diesem Fall stelle ich mir einfach ein Häufchen Schnittlauchsahne in Nockenform vor.
In diesem Fall stelle ich mir einfach ein Häufchen Schnittlauchsahne in Nockenform vor.
4 KudoZ points awarded for this answer.
Comment: "danke"
11 hrs
Cremeklößchen mit Schnittlauch
Evtl. auch Sahneklößchen, aber mit der Gleichsetzung von crème=Sahne wäre ich vorsichtig. Crème kann, aber muss nicht Sahne bedeuten. Das wäre mit dem Kunden zu klären. Nocke ist ein landschaftlicher Begriff (insbesondere österreichisch) für spezielle Zubereitungen http://de.wikipedia.org/wiki/Nocken_(Gericht)
Reference comments
57 mins
Reference:
for background
A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding.[1] It can also be served vegetarian, or "nature". It is usually poached. Formerly, quenelles were often used as a garnish in haute cuisine; today, they are usually served on their own. Quenelle may also refer to a food item made into an oval or egg shape, such as ice cream, sorbet, or mashed potato quenelles. This usage derives from the original shape of the egg-and-meat quenelle.
Lyon and Nantua are famous for their quenelles de brochet (mousseline) (pike quenelles), often served with cream sauce and run under the salamander grill. Pike has many small bones, so passing it through a tamis is an expeditious way of removing them.
Similar items are found in many cultures. The Romans are believed to have introduced this type of food to Western Europe.[citation needed]
The word quenelle is derived from the German Knödel (noodle or dumpling).[2]
Lyon and Nantua are famous for their quenelles de brochet (mousseline) (pike quenelles), often served with cream sauce and run under the salamander grill. Pike has many small bones, so passing it through a tamis is an expeditious way of removing them.
Similar items are found in many cultures. The Romans are believed to have introduced this type of food to Western Europe.[citation needed]
The word quenelle is derived from the German Knödel (noodle or dumpling).[2]
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