Poultry cuff

Ribs of lamb with paper cuffs

Paper cuff and attelets in a Westphalian ham (around 1850)

Poultry sleeves are made of white, food-safe paper . The sleeves are placed over the bones of the roasted poultry legs or ribs. They should not only protect the fingers from fat, but also ensure that the roast looks good. Areas of application are gastronomy , household and catering .

According to Poydore de Keyser , silver skewers (French: attelet or hâtelet ) used to be used in upscale gastronomy to decorate the protruding bones of the roast, paper sleeves were a cheap substitute for them. The decorative silver skewers differ from the brochettes , which are skewers for roasting. Johann Rottenhöfer's cookbook, New Complete Theoretical-Practical Instructions in Fine Cooking , showed a Westphalian ham adorned with a paper cuff and silver skewer in 1859 .

Individual evidence

↑ ^a ^b Polydore de Keyser: Blüher's spelling of food and drinks: alphabetical specialist lexicon. French-German-English (and other languages) ... = Dictionnaire des termes culinaires = Dictionary of culinary terms . PM Blüher, Leipzig 1899, p. 59, 73, 222 ( archive.org [accessed April 3, 2019]).
^ Nandine Meyden: Table manners: In the restaurant. At a business lunch. At home . Schlütersche, 2019, ISBN 978-3-86910-137-8 ( google.de [accessed on April 3, 2019]).
↑ Urbain Dubois: La cuisine classique: études pratiques, raisonnées et demonstratives de l'école française appliquée au service à la Russian . chez les auteurs, 1856 ( google.de [accessed on April 3, 2019]).
↑ Johann Rottenhöfer: New complete theoretical-practical instruction in the fine culinary art with special consideration of the stately and. Middle-class cuisine / Rottenhöfer, Johann | New complete theoretical-practical instruction in the fine art of cooking with special consideration of the manorial and. home cooking. P. 292 , accessed April 5, 2019 .

[:0-1] Polydore de Keyser: Blüher's spelling of food and drinks: alphabetical specialist lexicon. French-German-English (and other languages) ... = Dictionnaire des termes culinaires = Dictionary of culinary terms . PM Blüher, Leipzig 1899, p. 59, 73, 222 ( archive.org [accessed April 3, 2019]).

[2] Nandine Meyden: Table manners: In the restaurant. At a business lunch. At home . Schlütersche, 2019, ISBN 978-3-86910-137-8 ( google.de [accessed on April 3, 2019]).

[3] Urbain Dubois: La cuisine classique: études pratiques, raisonnées et demonstratives de l'école française appliquée au service à la Russian . chez les auteurs, 1856 ( google.de [accessed on April 3, 2019]).

[4] Johann Rottenhöfer: New complete theoretical-practical instruction in the fine culinary art with special consideration of the stately and. Middle-class cuisine / Rottenhöfer, Johann | New complete theoretical-practical instruction in the fine art of cooking with special consideration of the manorial and. home cooking. P. 292 , accessed April 5, 2019 .