quenelle

[kuh-nel]
noun
French Cookery. a dumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce.

Origin:
1835–45; < French < German Knödel dumpling

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World English Dictionary
quenelle (kəˈnɛl)
 
n
a finely sieved mixture of cooked meat or fish, shaped into various forms and cooked in stock or fried as croquettes
 
[C19: from French, from German Knödel dumpling, from Old High German knodo knot]

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Example sentences
It is sliced into a thick wedge of darkness, and looms over a small quenelle of almond milk ice cream.
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