[guh-fil-tuh] 
| a forcemeat of boned fish, esp. such freshwater fish as carp, pike, or whitefish, blended with eggs, matzo meal, and seasoning, shaped into balls or sticks and simmered in a vegetable broth, and often served chilled. |
| ge·fil·te fish (gə-fĭl'tə) n. Finely chopped fish, usually whitefish, pike, or carp, mixed with crumbs, eggs, and seasonings, cooked in a broth in the form of balls or oval-shaped cakes, and usually served chilled. [Yiddish : gefilt, past participle of filn, to fill, stuff + fish, fish.] |
| Main Entry: | gefilte fish |
| Part of Speech: | n |
| Definition: | a Jewish dish of seasoned ground fish shaped into balls or patties and simmered in fish stock; also called fish balls |
| Etymology: | Yiddish 'stuffed' |
| Usage: | cooking |