3956 The Braising of Vegetables

The vegetables should first be blanched then refreshed and trimmed before arranging them on a layer of sliced vegetables and flavourings in a braising pan previously lined with thin slices of salt pork fat. Cover with slices of the same fat and place on top of the stove with a lid on to stew slightly in their own juices. Barely cover with White Bouillon, replace the lid and place to cook gently in a moderate oven.