I don't think this question is as hard as the one about ciwabo I asked the other day, but I haven't heard from anyone on the New Orleans board yet.
So I thought I'd continue to turn to you, the vastly knowledgeable regulars of the GT board, with my fourth vocab question in four days.
croque cignole: John Mariani describes it as a sort of cruller. I can't find the term anywhere outside of his dictionary, though. Does anybody know it/eat it/make it who can tell me what it's like? (Also, does anybody know how the term translates or what the plural would be? Sadly, I don't speak French.)
Once again, thanks!!