quenelle

[ kuh-nel ]
/ kəˈnɛl /

noun

French Cookery. a dumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce.

Origin of quenelle

1835–45; < French < German Knödel dumpling

Words nearby quenelle

quena, quench, quenching, quenchless, queneau, quenelle, quentin, quercetin, quercia, quercine, quercitannic acid

Example sentences from the Web for quenelle

  • The First Amendment would never prohibit the quenelle, regardless of its symbolic meaning.

    Should Neo-Nazis Be Allowed Free Speech? |Thane Rosenbaum |January 31, 2014 |DAILY BEAST

  • Stir a gill of cream to the quenelle meat, then use enough of the spinach to give it a fine light-green color.

    Choice Cookery |Catherine Owen

  • Put some very light chicken force meat (quenelle) in small round buttered timbale moulds, and cook in bain-marie (double boiler).

    The Hotel St. Francis Cook Book |Victor Hirtzler

British Dictionary definitions for quenelle

quenelle
/ (kəˈnɛl) /

noun

a finely sieved mixture of cooked meat or fish, shaped into various forms and cooked in stock or fried as croquettes

Word Origin for quenelle

C19: from French, from German Knödel dumpling, from Old High German knodo knot