quenelle

American  

[kuh-nel] / kəˈnɛl /

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.

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quenelle British  

/ kəˈnɛl /

noun

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

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Etymology

Origin of quenelle

1835–45; < French < German Knödel dumpling

Example Sentences

See Examples For:

quenelle

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.

From The Wall Street Journal ● Oct. 10, 2025

The puree is sweet and pure, green as grass, and on it floats a quenelle of lemon-basil sorbet that heightens the flavors as it melts.

From Washington Post ● Aug. 29, 2018

There's a hunk of ale-poached pear as a smidge of token sweetness and a quenelle of an improbable ice cream made with the gamy, stinky goat cheese Humboldt Fog.

From Los Angeles Times ● Apr. 3, 2015

Hugh Schofield charts the development of satirist Dieudonne M'bala M'bala, who inspired the controversial quenelle gesture.

From BBC ● Aug. 20, 2014

Having your quenelle meat ready, proceed to vary it as follows, allowing one quenelle of each color to each guest: For the green quenelles use sufficient pounded tarragon to color one third the meat delicately.

From Choice Cookery by Owen, Catherine