: a poached oval dumpling of pureed forcemeat (as of pike) often served in a cream sauce
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October 25th will feature Rhone wines with charcuterie and quenelles bites (one of the chef’s standout dishes at the restaurant).—Irene S. Levine, Forbes, 26 Sep. 2024 Danny’s quenelle is made of scallop and zucchini mousse and is served with zucchini batons and green chartreuse; Rasika’s quenelle is made of daal and comes with beet and carrot batons and rasam, an Indian soup that Rasika compares to a consomme.—Roxana Hadadi, Vulture, 10 Apr. 2024 They’re plated exactly the same, with little quenelles and then stacks of vegetable batons precisely sliced to the same height, but the flavors have little in common.—Roxana Hadadi, Vulture, 10 Apr. 2024 Try traditional Lyonnaise dishes like the quenelles at Cafe Comptoir Abel, chef Joseph Viola’s award-winning pâté en croûte at Daniel et Denise Créqui, the tête de veau at Café des Fédérations, and everything else at La Meunière, Brasserie Georges, and Chez Georges.—Monica Mendal, Vogue, 28 Mar. 2024 See all Example Sentences for quenelle
Word History
Etymology
French, from German Knödel dumpling, from Middle High German; akin to Old High German knoto knot — more at knot
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