Manchette (cuisine)

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An uncooked rack of lamb with a packet of manchettes to its right

In cuisine a manchette is a paper frill attached to the exposed end of a bone of a cooked piece of meat.[1]

Manchettes are typically applied to the legs of roasted poultry and the bones of roasted pork or lamb. One particular dish often decorated with manchettes is the crown roast of lamb[2] or pork.[3]

Manchettes were originally of practical use: they allowed a cut of meat to be held with one hand securely and without the hand becoming greasy, leaving the other hand free to carve meat from the bone.[4]

References[edit]

  1. ^ Larousse Gastronomique (4 ed.). Éditions Larousse. 5 October 2009. p. 638. ISBN 9780307464910.
  2. ^ "Crown Roast Denotes Elegance". The Milwaukee Journal. 16 April 1964. Retrieved 10 November 2013.
  3. ^ "Paper Frills for Crown Roast of Pork". The Martha Stewart Show. Martha Stewart. November 2009. Retrieved 10 November 2013.
  4. ^ Mary Ellen Snodgrass (29 November 2004). "P". Encyclopedia of Kitchen History. Taylor & Francis. p. 717. ISBN 9780203319178. Retrieved 10 November 2013.