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A goujon (from French: goujon [ɡuʒɔ̃] 'dowel', 'pin') is a strip of meat taken from underside of the muscular fish tail or chicken breast, sometimes coated in batter and deep fried. [1] [2] [3]
References
- ^ Terry Durack (2008). 1001 Foods: The Greatest Gastronomic Sensations on Earth. Pavilion Books. p. 388. ISBN 978-1862057852.
- ^ Cracknell, H.L.; Kaufmann, R.J. (1999). Practical Professional Cookery. Cengage Learning. p. 186. ISBN 978-1-86152-873-5. Retrieved 2020-08-25.
- ^ Furlong, T. (2022). Family, Farming and being the World's Best Prop! The Open Side, retrieved 2022-12-13
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
A goujon (from French: goujon [ɡuʒɔ̃] 'dowel', 'pin') is a strip of meat taken from underside of the muscular fish tail or chicken breast, sometimes coated in batter and deep fried. [1] [2] [3]
References
- ^ Terry Durack (2008). 1001 Foods: The Greatest Gastronomic Sensations on Earth. Pavilion Books. p. 388. ISBN 978-1862057852.
- ^ Cracknell, H.L.; Kaufmann, R.J. (1999). Practical Professional Cookery. Cengage Learning. p. 186. ISBN 978-1-86152-873-5. Retrieved 2020-08-25.
- ^ Furlong, T. (2022). Family, Farming and being the World's Best Prop! The Open Side, retrieved 2022-12-13
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| This meat-related article is a stub. You can help Wikipedia by expanding it. |