| 释义 |
‖ quenelle|kəˈnɛl|
[F., of uncertain origin.]
In Cookery, a seasoned ball, of which the chief ingredient, commonly meat or fish, has been reduced to a paste. Also quenelle de volaille, a ball made with chicken or other fowl meat.
1845E. Acton Mod. Cookery vi. 180 French Forcemeat called Quenelles. This is a peculiarly light and delicate kind of forcemeat. 1846[see croûton]. 1861Mrs. Beeton Bk. Househ. Managem. 202 Veal Quenelles... If the quenelles are not firm enough, add the yolk of another egg. 1883H. W. V. Stuart Egypt 296 Savoury quenelles of mutton enveloped in fennel leaves. 1888Queen 15 Dec. 786/2 The insipid sweetbread..the pasty quenelle, the sticky jelly. 1889J. Whitehead Steward's Handbk. iv. 420/1 Richelieu garnish, quenelles of chicken, cockscombs and slices of fat livers in brown onion sauce. 1936Lucas & Hume Au Petit Cordon Bleu 53 Decorate the tops of each paupiette with small fillets of anchovy and the quenelles with strips of anchovy. 1976Punch 27 Oct. 737/1 Is it also prejudice..to prefer quenelles to fish cakes, to hate Coca-Cola and adore wine? 1977C. McFadden Serial (1978) vi. 18/1 She could really dig quenelles about now. |