1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron. It is left in the fat until it is golden brown and then remove and placed on a paper towel to soak up excess fat. While the pastry is still warm it has a coating applied, such as sugar, cinnamon-sugar or powdered sugar. An unsweetened savory batter can also be made in the same way and then sprinkled with salt. The decorative iron used for dipping is called a rosette iron.
2) A fine French sausage made from ground pork and pork fat that is seasoned with garlic and wine and air-dried.
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