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Small parcels of food, often shaped like a big corkscrew, fried in breadcrumbs. These can be either sweet or savoury; typical fillings range from apricot and rice pudding to potato, salpicon to shrimp or mussel. See 'Salpicon'
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.