2916 Roast Best End of Pork with Various Purées

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roast the best end in the usual manner. Place on a suitable dish and surround with its roast gravy after removing three-quarters of the fat.

Serve accompanied and to choice with a purée of either celery, lentils, onions, split peas or potatoes.