« back to encyclopedia search results
Small French pork sausages, encased in caul fat (crépine). They are usually covered in melted butter, breadcrumbed and grilled. See 'Caul fat'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.