A quenelle is a type of
forcemeat, or ground meat
patty, made with a delicate white meat or fish and very lightly spiced, so that it is much more delicately flavored than
sausage, for instance. It is typically
poached. It is a particular speciality of
Lyon, served in the
bouchons there.As with most such self-evident food preparations, similar items are found in many cultures. The
Romans are believed to have introduced this type of food to
Western Europe.It is theorized that the origin of the word quenelle came from the
Anglo-Saxon word knyll, meaning 'to grind'. However the word quenelle may also mean a small scoopful, as of a garnish of
ice cream or
whipped cream; thus the question is, did this meaning of the word develop from the practice of serving the foodstuff in such a form, or did the use of quenelle to mean the food itself develop after the use of the word to describe the serving format? Larousse's Dictionaire Général declares the word origin to be from German Knödel (dumpling).
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