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Encyclopedia
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crépinette
Definition:
[kray-pih-NEHT; kray-pee-NEHT] French in origin, this small, slightly flattened sausage is made of minced pork, lamb, veal or chicken and sometimes truffles. Crépine is the French word for "pig's caul," in which a crépinette is wrapped instead of a casing. Crépinettes are usually cooked by coating them in melted butter and bread crumbs before sautéing, grilling or broiling. See also sausage.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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