Quenelle is a French culinary technique for shaping a soft mixture, such as a mousse, forcemeat, or whipped cream, into a smooth, oval mound using two spoons. The mixture is scooped with one spoon, then passed back and forth between the two spoons, pressing and rotating it to create a symmetrical shape with tapered ends. Quenelles are commonly made from fish, seafood, or poultry forcemeats, or from dairy-based mixtures, and are typically poached, baked, or pan-fried; they are often served as a garnish or accompaniment to dishes such as poached fish, meat stews, or vegetable purées. The technique is closely associated with French, and especially Lyonnaise, cooking, though similar shaping appears elsewhere in European cuisine. Ring molds or specialized quenelle spoons are sometimes used instead of standard spoons, and the size can be scaled up as a main component or down as a garnish.