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Cannelons - Defined

Cannelons—Name given to hollow lengths of noodle or puff paste made by twining strips of the paste around a piece of pipe or tubing, then either baked or fried, the pipe removed, the cannelons may then be filled with force-meats, croquette mixtures, creams, preserves, etc.

Cannelons are small rolls of puff-paste filled with a savory mince of game, poultry, meats, etc. They are either egged and baked in the oven, or egged and rolled in crushed vermicelli or breadcrumbs, and fried in clarified butter or dripping.

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Epicurean Cooking Terms

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