Pig a la Tartare from Modern Cookery for Private Families by Eliza Acton
When the shoulders of a cold roast pig are left entire, take them off with care, remove the skin, trim them into good form, dip them into clarified butter or very pure salad oil, then into fine cru...
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Cooking tools:
- Chef's knife
- Mixing bowl
Ingredients
- tomata sauce
- sauce robert
- crumbs
- savoury herbs
- salad oil
- fine crumbs
- cayenne
- salt
- shoulders
- pig
- clarified butter
- bread-crumbs
- eschalots
- brown eschalot sauce
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