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A thin lace-like membrane coming from the lower portion of a pigs intestine. It is used in the making of faggots and to wrap meat, if there"s a worry it might dry out. If you obtain some from your butcher, you might find it stiff and unmanageable - soak it in a little warm water with a teaspoon of vinegar, and it will become pliable, and easy to use.
It's also a wonderful basting medium if roasting game birds, such as partridge or pheasant. Simply wrap the bird up, before roasting, and proceed in the normal way. The method is called 'en crepine' in France.
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.