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Listen to native speakers pronounce “quenelle” in real conversational contexts with synchronized timestamps and subtitles.
And again, we would use this and we would drape it over a plate of foie gras at wd~50 for flavor and for texture.We'd sprinkle a little down on a plate and put a scoop of ice cream or a quenelle of sorbet on it.But for me, I thought, "Well, what else can we do with this?" And it's milk powder.
A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing.