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Quenelles are small dumpling-like balls of minced or chopped seasoned fish or meat generally cooked by poaching. They can be, and have been, made from a wide variety of ingredients, but by far the commonest these days is pike (in French quenelles de brochet). The French word quenelle was borrowed from German knödel, ‘dumpling’.

Subjects: Cookery, Food, and Drink — Medicine and Health.

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