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Carre De Porc Frais Roti a LA Puree De Marrons

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Carre De Porc Frais Roti a LA Puree De Marrons

Ingredients

Directions

  1. Prepare the carré de porc frais as you would for the Carré de porc frais à la Soubise.

  2. Replace the Soubise with purée de marrons.

  3. Serve demi-glace on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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