QUENELLE

Etymology

Noun

quenelle (plural quenelles)

(culinary) A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.

(culinary) An elliptical shape moulded by chefs from soft foods using two spoons.

A gesture which is usually performed by pointing one arm diagonally downwards palm down, while touching the shoulder with the opposite hand.

Verb

quenelle (third-person singular simple present quenelles, present participle quenelling, simple past and past participle quenelled)

(cooking) To form a quenelle.

Source: Wiktionary

Que*nelle", n. Etym: [F.] (Cookery)

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

Source: Webster’s Unabridged Dictionary 1913 Edition

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