- Caul fat, also
known as lace fat, omentum,
crépine or fat netting, is the thin
membrane which surrounds the
internal organs of some animals, such as cows...
-
cooked with an
outer coating of
bread and sautéed in butter. The word
crépine (pronounced [kʁepin]) is
French for "pig's caul". The name
originated in...
-
coifs existing prior to 1520.
Crepine – A
pleated or
gathered head
covering made from fine
linen or silk, the
crepine was
sometimes worn
without a coif...
- crêpe-de-chine
introduced in 1889. Crêpe
suzette A
variation on
crepon georgette.
Crepine Silk with crêpe dots. The name also
describes a type of fringe. Crepoline...
-
finely chopped mushrooms and herbs,
including chives,
tarragon and parsley.
Crépine, en In pig's caul
Whole liver, skinned, larded,
wrapped in pig's caul,...
- résille de chignon" (Salmon
skins as
fishing nets), "ambes gainées de
crépine de porc " ("Legs
wrapped in
membranes of pork" - 1997/98), "bouches dont...
