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)


  • The term quenelle is also used to describe the decorative shape of the portions - a neat, three-sided oval a bit like a mini rugby ball! formed by smoothing the mixture between two dessertspoons.

    The Red Deer

  • There were very good breads with a killer quenelle of smoked butter crusted with walnuts.

    Restaurant review: Viajante

  • Serve a quenelle of the parfait atop a board, sprinkled with Maldon sea salt and alongside brioche toast.

    Holiday Showdown: U.S. vs. U.K.

  • Ferran and Oriol had already shaped a purée of the stuff into a small quenelle that looked exactly like the edible part of a sea urchin, but they had a harder time with a dumpling-ish item they were trying to make.

    The Sorcerer’s Apprentices

  • For a few services, the sweet potato went out like that: a large, single quenelle on the plate.

    The Sorcerer’s Apprentices

  • Try the chicken liver cake or quenelle, ground fish dumplings, at Le Poêlon d'Or, formerly owned by Marie-Danielle.

    Top 10 things to do in Lyon

  • And I just had to try the quenelle de brochet, a classic bouchon dish and traditional food of this gastronomic city.

    Jamie Schler: A Side Trip to Lyons: Le Bouchon

  • The quenelle de brochet, pike dumpling, served here in a langoustine cream sauce was as big as my head, light and fluffy like a soufflé though denser and tasting delicately of fish.

    Jamie Schler: A Side Trip to Lyons: Le Bouchon

  • Carefully scooping a portion into a torpedo shape, Mr. Stupak aimed his blow torch at the quenelle and browned it.

    The Secrets Behind Edible Irony

  • This recipe will make an enormous number of quenelle-shaped meatballs.

    Archive 2009-04-01


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