How Crépinettes Are Made
Crépinettes can be made of pork, veal, chicken, lamb, or a combination. Truffles are a classic flavoring ingredient for crépinettes.
Classical crépinettes would be coated with melted butter and then tossed in breadcrumbs before sautéeing or grilling. The caul fat around the crépinettes will melt away as it cooks.
Crépinettes would usually be served with a purée of potatoes, which in classical times was made by pressing cooked potatoes through a sieve and then adding butter and hot milk.
It's typical to serve crépinettes with a concentrated, powerfully seasoned sauce. For instance, chicken crépinettes would be served with a strongly seasoned chicken velouté sauce, and crépinettes flavored with truffles would be accompanied by a Perigueux sauce, which is basically a Madeira sauce with minced truffles added. In addition, a thin slice of truffle underneath the caul fat before cooking is a common garnish.