A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing.
dumpling, usually of veal, fish, or poultry.
A ball of forcemeat (stuffing), boiled like a dumpling.
a light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs or panada
A dumpling made from fish or meat forcemeat.
A poached dumpling (oval), usually made of veal or chicken.
A fine minced fish or meat mixture formed into small...
A quenelle is a type of forcemeat, or ground meat patty, made with a delicate white meat or fish and very lightly spiced, so that it is much more delicately flavored than sausage, for instance. It is typically poached. It is a particular speciality of Lyon, served in the bouchons there.