3956 The Braising of Vegetables

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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.

When cooked, remove the vegetables and drain them, cut or trim to an appropriate shape then keep them warm in a shallow pan with a little of the reduced braising liquid after removing the fat. If for immediate use, place the vegetables in earthenware dishes and cover with the strained but not skimmed boiling braising liquid; keep covered with greaseproof paper for future use.

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