from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.
- n. An elliptical shape moulded by chefs from soft foods using two spoons.
from the GNU version of the Collaborative International Dictionary of English
- n. A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing.
from The Century Dictionary and Cyclopedia
- n. In cookery, a forcemeat ball made of a rich and delicately seasoned paste of chicken, veal, or the like. Quenelles are usually served as entrées.
French, from German Knödel, from Middle High German, diminutive of knode, knot, knob, from Old High German knodo.(American Heritage® Dictionary of the English Language, Fourth Edition)
French, from German Knödel (Wiktionary)