2994 Carbonades de Porc

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

These Carbonades are thin slices of pork cut from the neck of the carcase. They are usually shallow fried and garnished in the same way as pork cutlets and chops.

Their most suitable preparation, however, is à la Flamande. See Carbonades de Boeuf à la Flamande.