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- Jambonneau abstract "Jambonneau is a French culinary term for the knuckle end of a leg of pork or ham. It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used in soups.The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham and braised. Such a preparation is called jambonneau as it has a shape similar to the pork or ham form.".
- Jambonneau wikiPageID "18824703".
- Jambonneau wikiPageLength "881".
- Jambonneau wikiPageOutDegree "16".
- Jambonneau wikiPageRevisionID "643431269".
- Jambonneau wikiPageWikiLink Braising.
- Jambonneau wikiPageWikiLink Category:Chicken_dishes.
- Jambonneau wikiPageWikiLink Category:Culinary_terms.
- Jambonneau wikiPageWikiLink Category:French_cuisine.
- Jambonneau wikiPageWikiLink Category:Pork_dishes.
- Jambonneau wikiPageWikiLink Chicken.
- Jambonneau wikiPageWikiLink Curing_(food_preservation).
- Jambonneau wikiPageWikiLink Forcemeat.
- Jambonneau wikiPageWikiLink French_cuisine.
- Jambonneau wikiPageWikiLink Ham.
- Jambonneau wikiPageWikiLink Poaching.
- Jambonneau wikiPageWikiLink Pork.
- Jambonneau wikiPageWikiLink Sauerkraut.
- Jambonneau wikiPageWikiLink Smoking_(cooking).
- Jambonneau wikiPageWikiLink Soup.
- Jambonneau wikiPageWikiLink Soups.
- Jambonneau wikiPageWikiLink Stuffing.
- Jambonneau wikiPageWikiLinkText "Jambonneau".
- Jambonneau wikiPageWikiLinkText "jambonneau".
- Jambonneau hasPhotoCollection Jambonneau.
- Jambonneau wikiPageUsesTemplate Template:Reflist.
- Jambonneau subject Category:Chicken_dishes.
- Jambonneau subject Category:Culinary_terms.
- Jambonneau subject Category:French_cuisine.
- Jambonneau subject Category:Pork_dishes.
- Jambonneau hypernym Term.
- Jambonneau type Dish.
- Jambonneau comment "Jambonneau is a French culinary term for the knuckle end of a leg of pork or ham. It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used in soups.The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham and braised. Such a preparation is called jambonneau as it has a shape similar to the pork or ham form.".
- Jambonneau label "Jambonneau".
- Jambonneau sameAs Jambonneau.
- Jambonneau sameAs Q2403240.
- Jambonneau sameAs Q2403240.
- Jambonneau wasDerivedFrom Jambonneau?oldid=643431269.
- Jambonneau isPrimaryTopicOf Jambonneau.