BabelNet

bn:00183215n

Noun Concept

Categories: Fish dishes, French cuisine stubs, Cuisine of Lyon, Garde manger, Culinary terms

quenelle Knepfle Quenelle de brochet quenelles quenelles de brochet

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. Wikipedia

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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. Wikipedia

French food dish Wikidata

A light dumpling made of lightly spiced minced meat or fish bound with egg and poached. Wiktionary

Dumpling. Wiktionary (translation)

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