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

At Camden Harbour Inn, pastry chef Gwynthe Frenchette served me a tartlet of heirloom Gravenstein apples from nearby School House Farm, topped by a tidy quenelle of applewood-smoked almond ice cream.

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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.

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

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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.

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

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