Not to be confused with a controversial gesture popularized by a French comedian, this is a French dish that takes creamed fish or some other creamed meat, binds it together with egg and shaped into an egg, which is then (sometimes poached to maintain shape and) baked. Sometimes, bread crumbs are added to aid with texture.

Forms of the quenelle have existed for ages. Records of something resembling a quenelle can be traced back to the Roman empire. However, it would take on its familiar shape and name only in 1750 (some records place it far later (1845) but that would be in the minority). Most believe that the word comes from the Germanic word knödel, but some argue that it can be traced back to the Old English word knyll.