3799 Bacon Dressing

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This is used only for salads of dandelion, corn salad and red cabbage. Here the oil is replaced by the fat expressed from very small dice of fatty bacon when it is fried brown in a pan. It is poured hot together with the pieces of bacon, over the salad which has been placed in a warm bowl; it is finished with a little vinegar, already seasoned with salt and pepper and heated in the hot frying pan at the last moment.

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