Origin: French

1. A light savoury dumpling made of minced meat, poultry, fish or vegetables seasoned and bound with eggs, fat, or cream, then poached in stock or water. They may be used as a first course, main course, or as a garnish and are generally served with a rich sauce.

2. An oval of food. Semi-soft foods, such as mashed vegetables or sorbet are formed into a rounded oval by using two spoons.

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