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

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

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