How to Use quenelle in a Sentence

quenelle

noun

• The cod’s flesh, meanwhile, becomes fish cakes as fluffy as French quenelles.
  — Fortune, 11 Aug. 2019
• The quenelle-like fishballs were at once springy and creamy, the rice noodles supple, the broth clear and sure of purpose.
  — Matt Gross, New York Times, 9 Apr. 2018
• Her dense little matzo balls have the presence of quenelles.
  — Jonathan Gold, latimes.com, 18 May 2018
• Use 2 spoons to form the frozen yogurt into quenelle shapes, if desired, and set one or more in each bowl.
  — ExpressNews.com, 4 Dec. 2019
• For example, his version of quenelles, poached pike dumplings, has a crispy shell.
  — Mary Winston Nicklin, Condé Nast Traveler, 11 June 2019
• The quenelle, an ivory round of delicate custard formed from fish and cream, dares you not to take its photo.
  — Washington Post, 14 Jan. 2022
• French dishes include pigs’ feet with caviar, pike quenelles, fish stew bourride and poached chicken for two to four.
  — Florence Fabricant, New York Times, 7 June 2016
• Critics say Dieudonné's quenelle is a disguised Nazi salute.
  — Brian Eads, Newsweek, 6 Feb. 2014
• What appeared to be a chunk of corn on the cob was in fact a sweet, tender replica made of corn custard, served with a quenelle of caviar, gleaming with pecan oil.
  — Tejal Rao, New York Times, 17 Sep. 2019
• Filet of sole meunière with brown butter and lemon, quenelles de brochet, and the floating island dessert of custard and meringue.
  — Alyse Whitney, Bon Appetit, 20 Mar. 2018
• Instead his menus offered the grand, substantial dishes of the decades: duck with foie gras, pike quenelles, fillet of beef Rossini, coq au vin.
  — The Economist, 25 Jan. 2018
• They’re filled with potato, fontina and mascarpone and served with razor clams and a substantial quenelle of caviar.
  — Caroline Hatchett, Robb Report, 1 July 2022
• Beef tartare takes its cues from Lebanese raw kibbe, with quenelles of minced raw beef and freekeh, dotted with herbs, plenty of lemon zest and fruity harissa, sitting atop slices of pickled turnip.
  — Gabriella Gershenson, New York Times, 31 Mar. 2017
• The vegetarian kare-kare, for instance, swaps lamb belly with halloumi, served with a round of paratha flatbread to swipe through a soft quenelle of defining peanut sauce.
  — Louisa Chu, chicagotribune.com, 27 Dec. 2021
• This dessert, a quenelle of red berry sorbet perched on top of mascarpone tinged green with basil oil, is very factory pomo with its straight angles and neon coloring.
  — Soleil Ho, SFChronicle.com, 5 Aug. 2019
• Choices include quenelles of pike with lobster sauce, vichyssoise, gnocchi parisienne, rabbit ragout and skate amandine.
  — Phil Vettel, chicagotribune.com, 6 June 2018
• Sneed had no qualms with the other courses for the evening’s meal, including a quail egg buried in buttery brioche and topped with an intemperate amount of osetra caviar, and a silky corn soup studded with fresh lobster and lobster quenelles.
  — Tim Carman, Washington Post, 19 Aug. 2019
• There are no supplements or add-ons available; everyone gets the same dishes, save for birthday or anniversary celebrants who might get an extra quenelle of ice cream for dessert.
  — Soleil Ho, SFChronicle.com, 8 Aug. 2019
• Classics like pike quenelles, roast chicken for two with foie gras stuffing, leg of lamb with potato gratin, and several seasonal vegetable preparations bolster the menu.
  — Florence Fabricant, New York Times, 22 May 2018
• El Bulli’s chicken curry featured a quenelle of curry ice cream and a cold curry-flavor granita in a pool of coconut milk, with the protein only present in a last-minute savory drizzle of chicken demi-glace.
  — Soleil Ho, San Francisco Chronicle, 11 Apr. 2022
• McGarry and a few sous chefs—wearing, curiously, black berets—stand around an island in the back of the dining room, each carefully daubing sauce onto a plate or gently rubbing the back of a spoon to release a perfect quenelle of ice cream.
  — Rachel Aviv, The New Yorker, 12 Apr. 2018
• Her carrot cake, with its undulating ribbon of cheesecake ganache (no doubt the inspiration for the foie gras dish) separating squares of cake and two quenelles of carrot-pineapple sorbet, was part of the original menu and is still a hit.
  — Phil Vettel, chicagotribune.com, 29 June 2017

Last Updated: 3 Dec 2024