Pronunciation: [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 French 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 breadcrumbs before sautéing, grilling or broiling.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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