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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
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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