Ep 20. The French Chef: Quenelles

The French Chef with Julia Child Season 5 Episode 20, titled "Quenelles," continues Julia Child's exploration of classic French cuisine. In this episode, Julia teaches her audience how to make quenelles, which are essentially light and delicate dumplings made from a mixture of fish or other meat, butter, flour, and eggs.

Throughout the episode, Julia stresses the importance of getting the right texture for the quenelles. She begins by demonstrating how to properly prepare the fish for the recipe, which involves removing the skin and bones and then poaching it until it's tender. Once the fish is cooked, Julia emphasizes that it's essential to let it cool completely before proceeding with the recipe.

Next, Julia makes a roux by cooking flour and butter together until they form a paste. She then gradually incorporates milk and the poaching liquid from the fish to create a velouté sauce. Once the sauce has thickened and is smooth, she adds the cooked fish and egg yolks to the mixture.

At this point, Julia demonstrates the technique for shaping the quenelles. She uses two spoons to form small, oval-shaped portions of the mixture. She advises her audience to keep the quenelles small and light, as they will expand slightly once they are poached.

Julia goes on to discuss the different cooking methods for quenelles, including poaching them in a fish stock or water. She also explains how to test for doneness and how to properly serve the finished dish.

Throughout the episode, Julia's enthusiasm for cooking is infectious, and her warmth and humor make it easy to follow along with her instructions. She takes care to explain each step in detail, making this seemingly complex recipe accessible to even novice cooks.

Overall, "Quenelles" is an informative and engaging episode that showcases Julia Child's talent for teaching and her passion for French cuisine. With her expert guidance, viewers are sure to feel inspired to try their hand at making quenelles in their own kitchens.