Caul fat. Pig’s membrane or caul. This may be used to wrap chopped meats for cooking, as in certain sausages etc.
A small flat sausage or faggot of poultry, game or other forcemeat, wrapped in caul fat, usually grilled or fried. It should weigh 90-140 g (3.5-4 oz). Traditionally it is served with oysters in Charentes and Bordelais. More commonly now it describes boned poultry wrapped in caul fat.
Balls of chopped lamb and duxelles bound with espagnole sauce or Allemande sauce, wrapped in caul fat, coated in butter and breadcrumbs and baked, grilled or fried.
Balls of chopped lamb and sautéed onions, breadcrumbs moistened with milk and crushed juniper berries, wrapped in caul fat, coated in butter and breadcrumbs and baked, grilled or fried. They are served with puréed potatoes.
Balls of chopped pig's liver, bacon, spinach, onion and stoned black olives with parsley and nutmeg, wrapped in caul fat, coated in butter and breadcrumbs and baked, grilled or fried.
Balls of chopped chicken and mushroom, often with other ingredients, wrapped in caul fat, coated in butter and breadcrumbs and fried.
Balls of chopped blanched sheep or calf's brains, often with other ingredients, wrapped in caul fat, coated in butter and breadcrumbs and fried.
