1. Etymology

2. Quenelles de brochet

3. See also

4. References

A quenelle ({{IPA-fr|kə.nɛl}}) 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.^[1] 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.