quenelle

quenelle [kuh-nel] ExamplesWord Origin noun

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

Origin of quenelle 1835–45; French German Knödel dumpling Examples from the Web for quenelle Contemporary Examples of quenelle

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

Should Neo-Nazis Be Allowed Free Speech?

Thane Rosenbaum

January 31, 2014

Historical Examples of quenelle

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

The Hotel St. Francis Cook Book

Victor Hirtzler

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

British Dictionary definitions for quenelle quenelle noun

1. 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