In the Vinony graph
Within Vinony's link graph, Quenelle is referenced by 234 other articles, and connects out to dumpling, meat and Lyon.
It sits within the topics Cuisine of Lyon, Culinary terminology and Fish dishes.
Its subject is documented across 22 Wikipedia language editions.
Wikidata facts
- Subclass of
- dumpling
- Part of
- Lyonnaise cuisine
- Has part
- crumb
- Country of origin
- France
- Image
- How to form a quenelle.jpg
Show 1 more fact
- Commons category
- Quenelles
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
4 sectionsContents
- Etymology
- ''Quenelles de brochet''
- See also
- References
__NOTOC__
thumb|right|upright=1.2|Quenelle de brochet sauce Nantua at a restaurant in [[Lyon (2012)]] 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. The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served sauced as a dish in their own right. Similar items are found in many cuisines.
Excerpted from Wikipedia’s “Quenelle” article, available under the CC BY-SA 4.0 licence.