2977 Oreilles de Porc Sainte-Menehould

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the ears as before and cut in half lengthways. Coat them lightly with made mustard, dip in melted butter and then into white breadcrumbs. Finally, sprinkle with melted butter and grill them gently.

Serve the ears as they are or accompanied with a dish of mashed potatoes.

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