A small seasoned ball of pounded fish or meat.
- Set some quenelles of steak tartare around the dish and set some mache in the center.
- Culinary relativism is no longer an excuse for preferring gefilte fish to seafood quenelles.
- Using two teaspoons, shape the malfatti into small quenelles and gently drop them directly from the spoons into the simmering water.
French, probably from Alsatian German knödel.
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