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By Auguste Escoffier
500 g (1 lb 2 oz) carrots trimmed to the shape of garlic cloves and glazed; 500 g (1 lb 2 oz) glazed button onions; 125 g (4½ oz) salt belly of pork, cut in dice, blanched and fried in butter.
This garnish is added to the joint when it is almost ready and is thus cooked in the braising liquor.
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