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[kuh-nel] /kəˈnɛl/
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 Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the Web for quenelle
Contemporary Examples
Historical Examples
  • Put some very light chicken force meat (quenelle) in small round buttered timbale moulds, and cook in bain-marie (double boiler).

  • 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


a finely sieved mixture of cooked meat or fish, shaped into various forms and cooked in stock or fried as croquettes
Word Origin
C19: from French, from German Knödel dumpling, from Old High German knodo knot
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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