Crépinette

A crépinette tends to be slightly looser in texture due to the caul fat casing having less elasticity and compressive strength.

It is described as a round and flat dish in a number of French dictionaries, but the precise shape is variable and may be more elongated or oval.

The crépinette is similar in structure to the English faggot – being a meatball wrapped in caul fat – although the composition of the filling is quite different.

The stuffing of the crépinette can be made of ground pork, chicken fillets, finely ground game birds (partridge, woodcock, pigeon), and also lamb sweetbreads, calf kidneys, fillets of lark or rabbit, and sliced eel.

Viard, however, gives recipes where the contents of the crépinette are not ground but entire pieces of meat.