quenelles a French term which came from the German Knïdel, meaning dumpling, refers to small dumpling-like items made of finely minced fish or meat with some bread and seasoning incorporated. The texture is fine, the shape is usually round or variations such as a short sausage shape. Cooking is done by poaching.
Among the best-known quenelles are those of veal and those of pike (quenelles de brochet).
© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.