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Updated: May 31, 2025
Make some quenelle meat of chicken or veal according to directions already given, and mix with purée of spinach, prepared as follows, until it is a nice green; pick and wash some spinach, put it into salted boiling water, and boil fast for fifteen minutes.
He had a great admiration for me, mingled with a trifle of awe. My little court had surnamed him "La Quenelle." He was long, vacillating, colourless, and really did resemble the thin roll of forcemeat in a vol-au-vent. He came up to see me, his face more wan-looking even than usual. The boat was moving a little. My departure terrified him, and the wind caused him to plunge from right to left.
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