Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.
from The Century Dictionary.
- noun In cookery, a forcemeat ball made of a rich and delicately seasoned paste of chicken, veal, or the like. Quenelles are usually served as entrées.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Cookery) A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A light
dumpling made of lightlyspiced mincedmeat orfish bound withegg andpoached . - noun An
elliptical shape moulded by chefs from soft foods using two spoons.
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The term quenelle is also used to describe the decorative shape of the portions - a neat, three-sided oval a bit like a mini rugby ball! formed by smoothing the mixture between two dessertspoons.
The Red Deer thereddeer 2009
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There were very good breads with a killer quenelle of smoked butter crusted with walnuts.
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For a few services, the sweet potato went out like that: a large, single quenelle on the plate.
The Sorcerer’s Apprentices Lisa Abend 2011
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Serve a quenelle of the parfait atop a board, sprinkled with Maldon sea salt and alongside brioche toast.
Holiday Showdown: U.S. vs. U.K. Kathleen Squires 2011
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Try the chicken liver cake or quenelle, ground fish dumplings, at Le Poêlon d'Or, formerly owned by Marie-Danielle.
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Ferran and Oriol had already shaped a purée of the stuff into a small quenelle that looked exactly like the edible part of a sea urchin, but they had a harder time with a dumpling-ish item they were trying to make.
The Sorcerer’s Apprentices Lisa Abend 2011
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Ferran and Oriol had already shaped a purée of the stuff into a small quenelle that looked exactly like the edible part of a sea urchin, but they had a harder time with a dumpling-ish item they were trying to make.
The Sorcerer’s Apprentices Lisa Abend 2011
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For a few services, the sweet potato went out like that: a large, single quenelle on the plate.
The Sorcerer’s Apprentices Lisa Abend 2011
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And I just had to try the quenelle de brochet, a classic bouchon dish and traditional food of this gastronomic city.
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The quenelle de brochet, pike dumpling, served here in a langoustine cream sauce was as big as my head, light and fluffy like a soufflé though denser and tasting delicately of fish.
scarequotes commented on the word quenelle
http://www.vox.com/2015/1/14/7548289/quenelle-dieudonne-antisemitism-france
"The quenelle is a rude gesture Dieudonné invented in 2005. The right hand is held straight out, pointing downward, with the palm open; the left arm folds across the chest, with the hand touching the right arm."
January 15, 2015
chained_bear commented on the word quenelle
"Forcemeat balls became quenelles -- melting meat pastes mixed with cream, shaped into ovals and poached in clear broths -- or, alternatively, forcemeat sausages called 'boudins'."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 246
January 18, 2017