2918 Carré de Porc, Salade de Choux Rouges

Method

Trim the cooked best end then cut it into very thin slices. Arrange these slices overlapping on a dish and surround with a border of gherkins.

Serve accompanied with 1) a salad of pickled red cabbage containing some finely sliced sweet apples and 2) a sauceboat of Sauce Suédoise.

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