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Caul fat, also known as lace fat, mesentery, crépine or fat netting, is the thin membrane which surrounds the stomach internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes.〔(【引用サイトリンク】url=http://www.bbc.co.uk/food/caul_fat )〕 Examples of such dishes are Swiss ''atriau'',〔Association Fribourgeoise des Paysannes (Eds.). ''Küche & Traditionen im Freiburgerland.'' Editions Fragnière, Fribourg (Switzerland) 1996, (p. 133 ) (in German)〕 French crépinette,〔(Crépinette ). Food Dictionary at Epicurious.com.〕 Cypriot sheftalia, English faggots,〔 and Italian ''fegatelli''. In the traditional Ukrainian and Russian cuisine, caul fat, known as ''salnik'' or ''salnyk'', was usually filled with kasha and liver, and baked in a clay pot in the Russian oven.〔Вильям Похлебкин. ''Большая энциклопедия кулинарного искусства'', (Сальник ). Москва: Центрполиграф, 2010, ISBN 978-5-9524-4620-5 (William Pokhlyobkin. ''The Great Encyclopedia of Culinary Art'', "Salnik". Moscow: Centrpoligraph, 2010; in Russian)〕 File:Salnyk-grechka.jpg|''Salnyk'' File:Crepinette van struisvogel (2881851130).jpg|Ostrich crépinette File:Feuilleton de veau.JPG|French veal sausage bundle (''Feuilleton de veau'') File:Adrio_01-2.jpg|''Atriau'' served with pasta and carrots ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Caul fat」の詳細全文を読む スポンサード リンク
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