Craquelot
Craquelot is another name for Bouffi which refers to French dish made of herring that is is hardly salted then smoked; smoked herring
Craquelot is one of the many different ways of cooking herring in Normandy. Other variations are Kipper, Hareng Saur, or Gendarme.
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| Hareng Bouffi / Bouffi | ■■■■■■■■■■ |
Hareng Bouffi / Bouffi: Bouffi refers to French dish made of herring that is is hardly salted then smoked. . . . Read More | |
| Hareng Saur | ■■■■■■■■■ |
Hareng Saur is the French word for " smoked herring" or "Kipper ". "Hareng Saur" implies that herrings . . . Read More | |
| Hareng Pec | ■■■■■■■ |
Hareng Pec refers to freshly salted young herring barreled without being smoked. Hareng Pec is a French . . . Read More | |
| Hareng fume | ■■■■■■ |
Hareng fume refers to smoked herring in French. Before being smoked, the fish is cleaned and gutted. . . . Read More | |
| Matjeshering | ■■■■■ |
Matjeshering refers to a German food made of young salted herring, a kind of fish. It is usually eaten . . . Read More | |
| Boulette | ■■■■ |
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More | |
| Etouffer | ■■■■ |
Etouffer also known as Etuver is a French culinary terma French method of cooking dish in a tight close . . . Read More | |
| Paillard | ■■■■ |
Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or . . . Read More | |
| Côtoyer /Cotoyer | ■■■■ |
Côtoyer /Cotoyer: Cotoyer refers to a French cooking and culinary term that means to turn a joint in . . . Read More | |
| Kipper | ■■■■ |
Kipper refers to a smoked herring usually served heated for breakfast. Kipper is a popular breakfast . . . Read More | |