Quenelle
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. By extension, a quenelle may also be another food made into a similar shape, such as ice cream, sorbet, butter, or mashed potato quenelles. The word quenelle is attested from 1750. The commonly accepted etymology is that it derives from the German Knödel (noodle or dumpling).
Source: Wikipedia
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