QUENELLE Meaning and
Definition
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Quenelle is a culinary term that refers to a type of French dish that typically consists of a mixture of fish or meat, eggs, breadcrumbs, and seasonings, which is then shaped into an oval or egg-like shape before being poached or baked. The word "quenelle" itself also means "oval" in French, which aptly describes the shape of this dish.
Quenelles are often made with ingredients like fish (such as pike or trout), veal, chicken, or even vegetables for vegetarian versions. The mixture is generally seasoned with herbs, spices, and sometimes cream or butter to enhance the flavors. The preparation involves shaping the mixture by using two spoons or a special quenelle spoon, creating an elegantly curved shape.
These delicate and flavorful dumplings are typically served with a sauce, such as a creamy Nantua, made from crayfish, or a classic tomato-based sauce, like a bordelaise or Mornay. Quenelles can be served as an appetizer, a main course, or as a side dish, depending on the size and accompanying elements of the meal.
In recent years, the term "quenelle" has gained controversial connotations due to its association with a gesture that has been deemed as anti-Semitic. It is important to note that the culinary term "quenelle" predates this negative connotation and should be understood separately from its controversial usage.
Common Misspellings for QUENELLE
- 1uenelle
- 2uenelle
- wuenelle
- auenelle
- qyenelle
- qhenelle
- qjenelle
- qienelle
- q8enelle
- q7enelle
- quwnelle
- qusnelle
- qudnelle
- qurnelle
- qu4nelle
- qu3nelle
- quebelle
- quemelle
- quejelle
- quehelle
Etymology of QUENELLE
The word "quenelle" has two distinct etymologies, depending on the context in which it is used.
1. Culinary Context:
In the culinary context, a quenelle refers to a type of dumpling or oval-shaped mixture of pureed meat, fish, or vegetables. It is commonly associated with French cuisine. The term "quenelle" in this sense has an uncertain etymology, and its origin is not entirely clear. Some theories suggest that it could be related to the shape of the dumpling, resembling a quail's egg (the French word for quail is "caille"). Others propose that it might have roots in the German word "knödel", which means dumpling. However, none of these etymologies are universally accepted, and the true origin of the word remains uncertain.
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