quenelle
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que·nelle
(kə-nĕl′)n.
A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.
[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, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
quenelle
(kəˈnɛl)n
(Cookery) a finely sieved mixture of cooked meat or fish, shaped into various forms and cooked in stock or fried as croquettes
[C19: from French, from German Knödel dumpling, from Old High German knodo knot]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
Translations
quenelle
n (Cook) (of meat) → Fleischklößchen nt; (of fish) → Fischklößchen nt
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007