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.
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
18 June 2025
(noun) large South American evergreen tree trifoliate leaves and drupes with nutlike seeds used as food and a source of cooking oil
The world’s most expensive coffee costs more than US$700 per kilogram. Asian palm civet – a cat-like creature in Indonesia, eats fruits, including select coffee cherries. It excretes partially digested seeds that produce a smooth, less acidic brew of coffee called kopi luwak.
