quenelle

[kuh-nel]
|

noun

French Cookery. a dumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce.

Nearby words

  1. quench,
  2. quenching,
  3. quenchless,
  4. quenchlessly,
  5. queneau,
  6. quentin,
  7. quercetic,
  8. quercetin,
  9. quercia,
  10. quercia, jacopo della

Origin of quenelle

1835–45; < French < German Knödel dumpling

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for quenelle

  • The First Amendment would never prohibit the quenelle, regardless of its symbolic meaning.

  • 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|Catherine Owen
  • Put some very light chicken force meat (quenelle) in small round buttered timbale moulds, and cook in bain-marie (double boiler).



British Dictionary definitions for quenelle

quenelle

noun

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

Word Origin for quenelle

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