1) Classic French dish 2) Classic French cuisine 3) Classic French chow 4) Classic French nosh 5) Classic French fare 6) Classic French grub 7) Classic French scran 8) Classic French special 9) Culinary terminology 10) French cuisine 11) French dish 12) French chow 13) French special 14) French scran
Found on
https://www.crosswordclues.com/clue/quenelle
an oval dumpling, classically flavored with pike, served poached or baked. Also used to designate the shape of such a dumpling.
Found on
http://chocolateandzucchini.com/french-english-food-glossary/
A quenelle (kə.nɛl) is a mixture of creamed fish, or meat, sometimes combined with breadcrumbs, with a light egg binding. It is usually poached. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are usually served on their own. Lyon and Nantua are famous for their quenelles de brochet (mousseline) (pike quenelles), o...
Found on
http://en.wikipedia.org/wiki/Quenelle
[gesture] The quenelle (kə.nɛl) is a gesture created and popularized by French political activist and comedian Dieudonné M`bala M`bala, popularly known by his first name. Dieudonné first used the quenelle gesture in 2005 in his sketch entitled `1905` about French secularism, and has used it since in a wide variety of contexts. Jewish le...
Found on
http://en.wikipedia.org/wiki/Quenelle_(gesture)
poached meat dumpling
Found on
http://phrontistery.info/q.html
• (n.) A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing.
Found on
http://thinkexist.com/dictionary/meaning/quenelle/
A dumpling made from fish or meat forcemeat.
Found on
http://www.encyclo.co.uk/local/22282
Que·nelle' noun [ French]
(Cookery) A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing.
Found on
http://www.encyclo.co.uk/webster/Q/8
dumpling, usually of veal, fish, or poultry.
Found on
http://www.patriciawells.com/glossary/
dumpling, usually of veal, fish, or poultry
Found on
http://www.slowtrav.com/france/restaurants/glossary.htm
Minced fish or meat mixture that is formed into small shapes and poached. It also refers to a shape that the minced mixture is made into.
Found on
https://findlayfoods.com/dictionary-of-french-cooking-terms
a dumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce.
Found on
https://www.infoplease.com/dictionary/quenelle
No exact match found.
