Jeni Wright, Eric Treuille, Le Cordon Bleu

Pan-frying in Caul

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Pig’s caul (see box) is used by professional chefs for pan-frying delicate meat such as the small nuggets of lamb shown here. The caul protects the meat and melts into it during cooking, making it moist.

Wrap about 25 g caul around each nugget of lamb. Heat oil and butter in a sauté pan until the butter is foaming. Add the lamb and pan-fry for 4-5 minutes on each side. Drain well before serving.

© 1996 All rights reserved. Published by Le Cordon Bleu.