2830 Daube à l’Avignonnaise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Bone out a leg of mutton and cut it into cubes 90 g (3 oz) in weight. Lard each of these pieces along the grain of the meat with a strip of salt pork fat seasoned with spiced salt, then marinate them for 2 hours in a basin with 1 bottle red wine, 1 dl ( fl oz or ½ U.S. cup) oil, 1 sliced carrot, 1 sliced onion, 4 cloves of garlic, a sprig of thyme, 1 bay-leaf and a few parsley stalks.

Prepare: 1) 200 g (7 oz) chopped onion mixed with 2 cloves of crushed garlic, 2) 250 g (9 oz) salt belly of pork cut in dice and blanched, 3) 250 g (9 oz) fresh pork rind blanched and cut in cm (1 in) squares, 4) a large Bouquet of parsley stalks enclosing a small piece of dried orange peel.

Cover the bottom and sides of an earthenware casserole or Terrine with thin slices of salt pork fat. Inside arrange the mutton, onions, belly of pork and pork rind in alternate layers, lightly seasoning each layer of mutton and sprinkling with a pinch of powdered thyme and bayleaf. Place the Bouquet in the middle.

Add the marinade passed through a fine strainer and sufficient Brown Stock to just cover the ingredients. Cover with slices of salt pork fat, place on the lid and seal down with a strip of paste simply made from flour and water. This is to ensure the concentration of the steam inside the utensil whilst cooking.

Bring to the boil on top of the stove then place in a slow to moderate oven and at an even temperature for 5 hours.

To Serve

Remove the lid from the casserole, discard the slices of fat and the Bouquet and skim off any fat from the surface of the cooking liquid. The Daube is then served as it is in its casserole.

For individual service, the Daube may be transferred to small individual earthenware terrines so as to preserve its rustic character.