Pronunciation: (gu-fil'tu), [key] 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,ge•fill'te fish',ge•füll'te fish',ge•ful'te fish'.
Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.