3553 Cuissot de Marcassin à la Mode de Tours

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Keep the leg for 5 to 6 days in a cooked marinade in which the ordinary white wine has been replaced by a white Touraine wine.

When ready, well dry the leg and place it in a braising pan with 250 g (9 oz) salt belly of pork cut in cubes. Place in a hot oven and when the meat has stiffened and become firm, season with salt and add 6 chopped tomatoes and the marinade. Cover and complete the cooking gently.

When cooked, place the leg on the service dish. Remove the fat from the cooking liquid, reduce if necessary, then pass through a fine strainer. Pour a little of this over the leg. To the remaining cooking liquid add a garnish of stoned prunes which have been cooked in lightly sweetened red wine and flavoured with a little orange and lemon zest. Serve this separately with the leg.