Quenelle

A quenelle (French pronunciation: [kə.nɛl]) 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.

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 commonly accepted etymology is that it derives from the German Knödel (noodle or dumpling).

[4] Pike quenelles were invented by a chef named Bontemps to deal with the pike's "multitude of long, fine, forked bones".

[5][6] Quenelles de brochet are prepared in many ways, but most recipes first prepare a panade, essentially a thick white sauce, then combine the panade with fish, and put the mixture through a sieve such as a tamis, yielding a forcemeat.