A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.
An elliptical shape moulded by chefs from soft foods using two spoons.
Origin: from Knödel
a kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing
A quenelle is a mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. It can also be served vegetarian, or "nature". It is usually poached. Formerly, quenelles were often used as a garnish in haute cuisine; today, they are usually served on their own. Quenelle may also refer to a food item made into an oval or egg shape, such as ice cream, sorbet, or mashed potato quenelles. This usage derives from the original shape of the egg-and-meat quenelle. Lyon and Nantua are famous for their quenelles de brochet, often served with cream sauce and run under the salamander grill. Pike has many small bones, so passing it through a tamis is an expeditious way of removing them. Similar items are found in many cultures. The Romans are believed to have introduced this type of food to Western Europe. The word quenelle is derived from the German Knödel.
Chambers 20th Century Dictionary
ke-nel′, n. a forcemeat ball of chicken, veal, or the like. [Fr.]
The numerical value of quenelle in Chaldean Numerology is: 6
The numerical value of quenelle in Pythagorean Numerology is: 1
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