By Auguste Escoffier
Roast the best end in an earthenware dish. When it is three-quarters cooked, surround with 1½ kg (3 lb 6 oz) cooked and well drained haricot beans. Finish cooking together, frequently basting the beans with the fat from the pork.
Serve as it is in the dish.
© 1903 All rights reserved. Published by Taylor and Francis.