/keuh nel"/
n. French Cookery. a dumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce.
[ 1835-45; Knödel dumpling ]
/keuh nel"/
n. French Cookery. a dumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce.
[ 1835-45; Knödel dumpling ]
Random House Webster's Unabridged English dictionary. Полный английский словарь Вебстер - Random House . 2012