quenelle

[ kuh-nel ]

noun

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

quenelle

/ kəˈnɛl /

noun

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

Word History and Origins

Origin of quenelle¹

1835–45; < French < German Knödel dumpling

Word History and Origins

Origin of quenelle¹

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

Example Sentences

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

From The 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.

From Project Gutenberg

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

From Project Gutenberg

La Quenelle was by no means disconcerted, and he put the belt on himself in order to show me how it was used.

From Project Gutenberg