que·nelle (k -n l )n. A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water. [French, from German Knödel, from Middle High German, diminutive of knode, knot, knob, from Old High German knodo.] |
quenelle [kəˈnɛl]
n
(Cookery) a finely sieved mixture of cooked meat or fish, shaped into various forms and cooked in stock or fried as croquettes
[from French, from German Knödel dumpling, from Old High German knodo knot]
Translations
quenelle
n (Cook) (of meat) → Fleischklößchen nt; (of fish) → Fischklößchen nt
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