Manchette (cuisine)

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{{Distinguish|Manchet}}

In cuisine a manchette is a paper frill attached to the exposed end of a bone of a cooked piece of meat.{{cite book|title=Larousse Gastronomique|publisher=Éditions Larousse|date=5 October 2009|edition=4|pages=638|isbn=9780307464910}}

Manchettes are typically applied to the legs of roasted poultry and the bones of roasted pork or lamb. One particular dish often decorated with manchettes is the crown roast of lamb{{cite news|url=https://news.google.com/newspapers?id=6FYaAAAAIBAJ&sjid=bycEAAAAIBAJ&pg=5012,3347895&dq=crown-roast+paper-frills&hl=en|title=Crown Roast Denotes Elegance|date=16 April 1964|work=The Milwaukee Journal|accessdate=10 November 2013}} or pork.{{cite web|url=http://www.marthastewart.com/271569/paper-frills-for-crown-roast-of-pork|title=Paper Frills for Crown Roast of Pork|date=November 2009|work=The Martha Stewart Show|publisher=Martha Stewart|accessdate=10 November 2013}}

Manchettes were originally of practical use: they allowed a cut of meat to be held with one hand securely and without the hand becoming greasy, leaving the other hand free to carve meat from the bone.{{cite book|last=Mary Ellen Snodgrass|author-link=Mary Ellen Snodgrass|title=Encyclopedia of Kitchen History|publisher=Taylor & Francis|date=29 November 2004|pages=717|chapter=P|isbn=9780203319178|chapter-url=https://books.google.com/books?id=D7IhN7lempUC&dq=Manchette+%22Paper%22&pg=PA717|accessdate=10 November 2013}}