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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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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).