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  3. Cooking / Culinary

montez en crépine

English translation: wrap or secure in caul fat

15:10 Feb 6, 2006
French to English translations [PRO]
Cooking / Culinary
French term or phrase: montez en crépine
Farcissez les poitrines avec le foie gras, mettez la farce autour, montez en crépine. Etaler la pâte feuilletée et y envelopper les perdreaux.

This is from a French recipe for "Feuilleté de perdreau". One of the ingredients is "Crépine de porc". It's probably something simple, but I'm unsure how exactly 'monter' is being used here. Many thanks for any ideas.
Philip Taylor
Local time: 14:56
English translation:wrap or secure in caul fat
Explanation:
crépine is caul fat; it's likely used to hold the meat together

Domaine(s)
  – Food Industries
  – Meats and Meat Industries
Domaine(s)
  – Industrie de l'alimentation
  – Salaison, boucherie et charcuterie
 
caul fat Source CORRECT

crépine Source CORRECT, FÉM

DEF – Membrane graisseuse et transparente
qui enveloppe les viscères du veau, du porc,
du mouton

--------------------------------------------------
Note added at 6 mins (2006-02-06 15:16:58 GMT)
--------------------------------------------------

a few more examples of usage:
Caul fat is a web like membrane which wraps internal organs. ... The caul fat
will not only act as a sausage skin but will also baste the meat as it cooks. ...
www.sausagelinks.co.uk/Recipe_Making.asp - 15k - 4 fév 2006 - En cache - Pages similaires

Sausage Recipes - Crepinettes (sausage parcels) - Sausagelinks.co.uk - [ Traduire cette page ]
You will need caul fat to make these. Most butchers should have some but you will
... They caul fat will release fat as it cooks, you will probably want to ...
www.sausagelinks.co.uk/recipe_detail.asp?id=84 - 10k - En cache - Pages similaires

LIVING : Entrees : Tips on Cooking Racks from Chef Tracy Griffith ... - [ Traduire cette page ]
Add stuffing, wrap the caul fat around it and bake. Chef Tracy suggests an
alternative if you don't want to use caul fat: wrap strips of bacon (figure F) ...
www.diynet.com/diy/lc_entrees/ article/0,2041,DIY_14002_2274372,00.html - 40k - En cache - Pages similaires
Selected response from:

NancyLynn
Canada
Local time: 09:56
Grading comment
Many thanks to everyone who answered and commented.
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +7wrap or secure in caul fat
NancyLynn
4 +1To shape, to assemble
Alexandre Berger (X)
3wrap the crepine upwards
RHELLER


Discussion entries: 2





  

Answers


4 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +7
montez en crépine
wrap or secure in caul fat


Explanation:
crépine is caul fat; it's likely used to hold the meat together

Domaine(s)
  – Food Industries
  – Meats and Meat Industries
Domaine(s)
  – Industrie de l'alimentation
  – Salaison, boucherie et charcuterie
 
caul fat Source CORRECT

crépine Source CORRECT, FÉM

DEF – Membrane graisseuse et transparente
qui enveloppe les viscères du veau, du porc,
du mouton

--------------------------------------------------
Note added at 6 mins (2006-02-06 15:16:58 GMT)
--------------------------------------------------

a few more examples of usage:
Caul fat is a web like membrane which wraps internal organs. ... The caul fat
will not only act as a sausage skin but will also baste the meat as it cooks. ...
www.sausagelinks.co.uk/Recipe_Making.asp - 15k - 4 fév 2006 - En cache - Pages similaires

Sausage Recipes - Crepinettes (sausage parcels) - Sausagelinks.co.uk - [ Traduire cette page ]
You will need caul fat to make these. Most butchers should have some but you will
... They caul fat will release fat as it cooks, you will probably want to ...
www.sausagelinks.co.uk/recipe_detail.asp?id=84 - 10k - En cache - Pages similaires

LIVING : Entrees : Tips on Cooking Racks from Chef Tracy Griffith ... - [ Traduire cette page ]
Add stuffing, wrap the caul fat around it and bake. Chef Tracy suggests an
alternative if you don't want to use caul fat: wrap strips of bacon (figure F) ...
www.diynet.com/diy/lc_entrees/ article/0,2041,DIY_14002_2274372,00.html - 40k - En cache - Pages similaires


NancyLynn
Canada
Local time: 09:56
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 55
Grading comment
Many thanks to everyone who answered and commented.

Peer comments on this answer (and responses from the answerer)
agree  Sue Pasco (X): mind you it sounds better in French!
2 mins
  -> have to agree with you there ;-)
agree  Peter Bajorek: That's right - it's used to keep the juices in etc.....
2 mins
  -> self-basting, an excellent example of recycling in cooking ;-)
agree  Judy Gregg
4 mins
  -> thanks Judy
agree  RHELLER: pig's caul is definitely the English translation :-) ah, les français et leurs inventions! (sigh)
14 mins
  -> yummy eh Rita?
agree  Rachel Fell
16 mins
  -> thanks Rachel
agree  Tony M: Probably means 'stuff up into...' !
1 hr
agree  sporran
1 hr
Login to enter a peer comment (or grade)

18 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
montez en crépine
wrap the crepine upwards


Explanation:
lots of "crepine" in English recipes
I saw the photo - I think it is just done in an upwards fashion for flair

http://recipes.egullet.org/recipes/r1573.html

Lay out the crepine on a work surfece, cut it into 4 pieces,

--------------------------------------------------
Note added at 20 mins (2006-02-06 15:31:28 GMT)
--------------------------------------------------

that typo is not mine - it came from the recipe :-)
the exact English translation is pig's caul

RHELLER
United States
Local time: 07:56
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 42
Login to enter a peer comment (or grade)

29 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
montez en crépine
To shape, to assemble


Explanation:
"monter": is used exactly in the same way as in "piece montee" wich suggest the assembly and vertical quality of the presentation of food impling an artistical endeavour by the chef.
As in poetry, the choice of words in traditional french recipes are meant to inspire as well as to explain procedures, that's why the word shape comes to mind, "shape it with...", sounds better than "wrap".

Alexandre Berger (X)
Native speaker of: Native in FrenchFrench
PRO pts in category: 4

Peer comments on this answer (and responses from the answerer)
agree  Tony M: Yes, I think you've exactly captured the spirit of it
48 mins
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