quenelle

[ kuh-nel ]

Phonetic (Standard)IPA

noun

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

quenelle

/ kəˈnɛl /

a finely sieved mixture of cooked meat or fish, shaped into various forms and cooked in stock or fried as croquettes

1835–45; < French < German Knödel dumpling

C19: from French, from German Knödel dumpling, from Old High German knodo knot

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

Stir a gill of cream to the quenelle meat, then use enough of the spinach to give it a fine light-green color.

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

La Quenelle was by no means disconcerted, and he put the belt on himself in order to show me how it was used.

April 19, 2024tortuous

[tawr-choo-uhs ]

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