What was once used as a garnish in haute cuisine is now its own dish, known as quenelle. Essentially, it is a tender dumpling that is filled with ground meat, poultry, fish, or vegetables, seasoned and combined with breadcrumbs, eggs, fat, flour, or cream.

The dumpling is traditionally oval in shape and poached in water or stock. Today, it is served either as an appetizer or as a main course, although it can still be used as a garnish. Originally, quenelle was invented in Lyon in the 19th century, and it was made exclusively with the flesh of pike–a light white fish.

Pike quenelles are usually served with sauce Nantua, a hearty sauce made with crayfish. Today, the term quenelle has another popular meaning in the culinary world, referring to an elegant scoop of ice cream, sorbet, mousse, or whipped cream, and it is used mostly in fine dining settings.