A quenelle (French pronunciation: ​[kə.nɛl]) is a small or moderate quantity of a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, usually formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served as a dish in their own right. It can also be served vegetarian, or "nature". Similar items are found in many cuisines.