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

Word on the street is that Cafe du Soleil serves up the best quenelle — the must-have bouchon dish — in Lyon, and I’d believe it.

From Washington Post

The quenelle, an ivory round of delicate custard formed from fish and cream, dares you not to take its photo.

From Washington Post

Bright orange trout roe shimmers from a dimple in the quenelle, which rises from a burnt-orange moat of lobster bisque dotted with buttery sauteed crayfish.

From Washington Post

He is widely associated with an inverted Nazi salute known as the quenelle.

From New York Times

As it happens, when mixed into a sweet and fluffy cake, the herb’s brightness and light pepper and bitterness open out into aromatic splendor, a Grinch-green crumble that can warm the heart, beneath a delicate quenelle of brown-butter ice cream.

From Washington Times