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	quenelle quahog quail quatre épices quenelle Ramos gin fizz; Ramos fizz Reblochon cheese Red Delicious apple Definition: [kuh-NEHL] A light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs or panada. This mixture is formed into small ovals and gently poached in stock. Quenelles are usually served with a rich sauce and can be used as a first course, main course or garnish. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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