Definition of Quenelle

1. n. A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing.



Definition of Quenelle

1. Noun. A light dumpling made of lightly spiced minced meat or fish bound with egg and poached. ¹

2. Noun. An elliptical shape moulded by chefs from soft foods using two spoons. ¹

¹ Source: wiktionary.com

Definition of Quenelle

1. a type of dumpling [n -S] - See also: dumpling

Lexicographical Neighbors of Quenelle

quenchable
quenchant
quenchants
quenched
quenched steel
quencher
quenchers
quenches
quenchest
quencheth
quenching
quenchingly
quenchless
quencht
quenda
quenelle (current term)
quenelles
quenepa
quenepas
quenouille training
quenselite
quenstedtite
quep
quercetic
quercetin
quercetins
quercicobufagin
quercin
quercine
quercins

Literary usage of Quenelle

Below you will find example usage of this term as found in modern and/or classical literature:

1. Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical by Eneas Sweetland Dallas (1877)
"Poach a tiny bit of it, and if it should come too stift', moisten the quenelle with another spoonful of white broth or else cream. ..."

2. The Practical Cook, English and Foreign: Containing a Great Variety of Old by Joseph Bregion, Anne Miller (1845)
"quenelle OF FOWL (Farce a quenelle de Volatile). —Put in a stew-pan the crumb of a French loaf, moisten with two spoonfuls of ..."

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