- 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
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples 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?
January 31, 2014
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
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
- a finely sieved mixture of cooked meat or fish, shaped into various forms and cooked in stock or fried as croquettes
C19: from French, from German Knödel dumpling, from Old High German knodo knot
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012