Food: A Cultural Culinary History

seven minutes, when they should be light, fl uffy, and cooked through. Next,
return all of your quenelles to the cooled poaching liquid, and put them into
the refrigerator for at least several hours, until they are completely cold.
Serve cold with freshly grated horseradish on the side and a sprig of dill.
Afi cionados will also want some of the jelled poaching liquid; if you’ve used
enough bones, it will have congealed.