Quenelle meaning

kə-nĕl
A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.
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A seasoned dumpling of minced meat or fish poached in water.
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A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.
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An elliptical shape moulded by chefs from soft foods using two spoons.
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Origin of quenelle

  • French from German Knödel from Middle High German diminutive of knode knot, knob from Old High German knodo

    From American Heritage Dictionary of the English Language, 5th Edition

  • French, from German Knödel

    From Wiktionary