"Quenelle"
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.
VS-)
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
More information about the Ads-l
mailing list