2830 Daube à l’Avignonnaise

Name: Daube à l’Avignonnaise
Cuisine: France
Ingredients: water; flour; paste; brown stock; marinade; bayleaf; pork rind; pork; onions; mutton; terrine; casserole; dried orange; squares; fresh pork rind; salt belly of pork; bay-leaf; parsley stalks; garlic; thyme; carrot; onion; red wine; oil; pork fat; spiced salt; lard; salt; leg of mutton

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out a leg of mutton and cut it into cubes 90 g (3 oz) in weight. Lard