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

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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

If you're up for cheese, there is queso fresco, which forms into a kind of fluffy quenelle in the hot broth, indistinguishable from tofu.

From Los Angeles Times ● Oct. 30, 2015

If that row and its aftermath exaggerated already divided opinions of him in France, Laurens believes the quenelle episode may deprive him of any good will that is left.

From BBC ● Feb. 27, 2014

—Cut off one wing of a duck and half the breast from the same side, remove the skin, take out the bone and fill the place with quenelle forcemeat.

From Twenty-four Little French Dinners and How to Cook and Serve Them by Cora Moore

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