Wikidata facts
- Subclass of
- dumpling
- Part of
- Lyonnaise cuisine
- Has part
- crumb
- Country of origin
- France
- Image
- How to form a quenelle.jpg
Show 1 more fact
- Commons category
- Quenelles
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
4 sectionsContents
- Etymology
- ''Quenelles de brochet''
- See also
- References
__NOTOC__
thumb|right|upright=1.2|Quenelle de brochet sauce Nantua at a restaurant in [[Lyon (2012)]] A quenelle () is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served sauced as a dish in their own right. Similar items are found in many cuisines.
Excerpted from Wikipedia’s “Quenelle” article, available under the CC BY-SA 4.0 licence.