Victor Steinbok aardvark66 at GMAIL.COM
Thu Jan 2 20:35:00 UTC 2014

The traditional method of making quenelle is by forming it with two
spoons, resulting in an ovoid shape that some may recognize as that of a
rugby ball. The American football shape is much too pointy, so, on this
side of the Atlantic, the from is usually referred to as "egg-shaped". A
more accurate description might be that of a stretched meatball.


On 1/2/2014 10:06 AM, Joel S. Berson wrote:
> At 1/2/2014 07:40 AM, Laurence Horn wrote:
>> That was me (above).  FWIW, I've never seen a quenelle that was the
>> shape of a rugby ball.  They (the quenelles de veau/poisson I've
>> seen) are usually cylindrical.  Not that that would make this less insulting.
> The iconic image of a quenelle -- meaning, of course, that found in
> Wikipedia under "Quenelle" -- looks like a rugby* ball.  There they
> have pointy ends, rather than ends cut perpendicularly to the axis,
> and a larger diameter at the center.  Google Images exhibits a number
> having a similar shape.  Depends on the kitchen's quenelle
> conformateur, I suppose.
> *On the eastern side of the Atlantic.  On the western, they look like
> footballs.
> Joel

The American Dialect Society - http://www.americandialect.org

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