/geuh fil"teuh/ , Jewish Cookery.
a forcemeat of boned fish, esp. such freshwater fish as carp, pike, or whitefish, blended with eggs, matzo meal, and seasoning, shaped into balls or sticks and simmered in a vegetable broth, and often served chilled.
Also, gefillte fish, gefüllte fish, gefulte fish .
[ 1890-95; ]