![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Quenelle_de_brochet_sauce_Nantua.jpg/640px-Quenelle_de_brochet_sauce_Nantua.jpg&w=640&q=50)
Quenelle
Mixture of creamed fish or meat with a light egg binding, formed into an egg-like shape / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Quenelle?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
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.[1] The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served sauced as a dish in their own right. Similar items are found in many cuisines.
For the gesture, see Quenelle (gesture).
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Quenelle_de_brochet_sauce_Nantua.jpg/640px-Quenelle_de_brochet_sauce_Nantua.jpg)
By extension, a quenelle may also be another food made into a similar shape, such as ice cream, sorbet, butter, or mashed potato quenelles.[2]