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A quenelle ((:kə.nɛl)) is a small or moderate quantity of a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, usually formed into an egg-like shape, and then cooked.〔Larousse Gastronomique, 1961〕 The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served as a dish in their own right. It can also be served vegetarian, or "nature". Similar items are found in many cuisines. Quenelle may also refer to other food items made into an oval or egg shape, such as ice cream, sorbet, or mashed potato quenelles. This extension of the meaning of the word derives from the similarity in shape with the original fish-or-meat quenelle. == Etymology == The word quenelle is attested from 1750. The commonly accepted etymology is that it derives from the German ''Knödel'' (noodle or dumpling).〔; ''Petit Robert'', 1972; Oxford English Dictionary, Draft Revision, Dec. 2007; the old Larousse Gastronomique, however, reports that some writers trace it to an Old English word ''knyll'', while Dietrich Behrens in "Über deutsches Sprachgut im Französischen", ''Giessener Beiträge zur romanischen Philologie'' Vol. 1 (1923), proffers dialectical German ''Knollen'' or ''Knöllen'', meaning "ball", as a possible origin.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Quenelle」の詳細全文を読む スポンサード リンク
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