A thin, fatty membrane that lines the abdominal cavity, usually taken from pigs or sheep; pork caul is considered superior. Caul resembles a lacy net and is used to wrap and contain pâtés, crépinettes, forcemeats and the like. The fatty membrane melts during the baking or cooking process. Caul may be ordered through your local butcher. To prevent tearing, it may be necessary to soak the membrane in warm salted water to loosen the layers before using.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Grilled Calf's Liver: Fegatelli di Vitello
- Empanadas Argentinas
- Pork Burgers in Gravy with French Fried Sweet Potatoes
- Prosciutto-Wrapped Pork Tenderloin with Flageolet Ragout and Frizzled Brussels Sprout Leaves
- Lamb Crepinettes