A finely minced fish or meat mixture formed into small portions, poached in stock and served in a sauce, or as a garnish to other dishes. The term is also used to describe the decorative shape of the portions – a neat, three-sided oval (resembling a mini rugby ball) that is formed by gently smoothing the mixture between two dessert spoons. A quenelle shape can also be formed from other foods such as chocolate mousse.
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