Petit Salé aux Lentilles

Name: Petit Salé aux Lentilles
Cuisine: French
Ingredients: 12 small carrots, peeled; 350 g/12 oz Puy lentils (the brown ones are a perfectly good alternative); 1 quantity Brine; 1.8 kg/4 lb belly pork, in one piece, rind and bones intact; 150 ml/¼ pint double cream; 2 tbsp chopped flat-leaf parsley; Dijon mustard; salt and pepper; salt and pepper; 2 thyme sprigs; 50 g/2 oz butter; 2 bay leaves; 3 cloves (stuck into the carrots or the onions); 20 button onions, peeled; 12 tender celery sticks, cut into 7.5-cm/3-inch pieces

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                               

Ingredients

           
 

Method

                                         