quenelle

A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.

In cookery, a forcemeat ball made of a rich and delicately seasoned paste of chicken, veal, or the like. Quenelles are usually served as entrées.

A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing.

A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.

An elliptical shape moulded by chefs from soft foods using two spoons.