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
10 May 2024
(verb) pretend to be someone or something that you are not; “he is masquerading as an expert on the internet”; “This silly novel is masquerading as a serious historical treaty”
The first coffee-house in Mecca dates back to the 1510s. The beverage was in Turkey by the 1530s. It appeared in Europe circa 1515-1519 and was introduced to England by 1650. By 1675 the country had more than 3,000 coffee houses, and coffee had replaced beer as a breakfast drink.
