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< quench
quercetin >
que·nelle
(k
-n
l
)
KEY
NOUN:
A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.
ETYMOLOGY:
French, from German
Knödel
, from Middle High German, diminutive of
knode
,
knot, knob
, from Old High German
knodo
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