[F., of uncertain origin.] In Cookery, a seasoned ball, of which the chief ingredient, commonly meat or fish, has been reduced to a paste.
1883. V. Stuart, Egypt, 296. Savoury quenelles of mutton enveloped in fennel leaves.
1888. Queen, 15 Dec., 786/2. The insipid sweetbread … the pasty quenelle, the sticky jelly.
