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quenelle (kuh-NEL) - n., lightly spiced minced meat or fish bound with egg that is made into a dumpling and poached.
French cookery, this. Can also be fried a la croquettes. First appears in English around 1845, from French, from German Knödel, from Middle High German diminutive of knode, knot/knob, from Old High German knodo (which I've otherwise met in via Yiddish knaidel, pl. knaidlach, which is what matzo balls are called during Passover).
---L.
French cookery, this. Can also be fried a la croquettes. First appears in English around 1845, from French, from German Knödel, from Middle High German diminutive of knode, knot/knob, from Old High German knodo (which I've otherwise met in via Yiddish knaidel, pl. knaidlach, which is what matzo balls are called during Passover).
---L.
