quenelle

Quenelle refers to a dumpling in French cuisine, particularly associated with Lyonnaise cooking. It is traditionally made from finely minced fish, such as pike, or poultry, combined with eggs, cream or milk, and a binding agent like breadcrumbs or potato starch to form a light, smooth paste. The mixture is shaped into an elongated oval and poached in stock or gently simmered. Quenelles are commonly served with sauces such as Nantua, a creamy crayfish sauce, or with a velouté or béchamel; they may appear in gratins or other elaborate presentations. Variants include quenelles de volaille (poultry) and quenelles de brochet (pike).

Quenelle also denotes a controversial hand gesture that gained prominence in French popular culture in the early 2000s, popularized by comedian Dieudonné M’bala M’bengue. The gesture is produced by extending one arm diagonally downward with the palm facing down. It has been described by many observers as an inverted form of the fascist salute and has been used as a provocative political statement. Its symbolism is contested: some view it as a general anti-establishment gesture, while many organizations, lawmakers and courts have described it as anti-Semitic or as hate speech when used in public discourse or demonstrations. The gesture has been restricted or condemned in several contexts, and its use has sparked legal and social controversy, distinct from the culinary dish.

The culinary term quenelle has a regional French origin, with references in 19th-century cookery, and the preparation and presentation have evolved with regional variations and contemporary culinary trends.