370 Garnish Conti

For Braised Joints of Meat

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

750 g (1 lb 10 oz) purée of lentils; 250 g (9 oz) lean salt belly of pork cooked with the lentils then cut into rectangles.

Accompaniment

The braising liquor from the joint.