Pork Carré De Pore

à l' Alsacienne is a neck of pork braised, and served with pickled cabbage, potato cro-quettes, and sausage balls.

à la Mancelle is braised, and served with stewed chestnuts.

Carré de porc à la Rémoulade is roasted, and served in Rémoulade sauce with chopped Indian pickles. à la Russe is braised, and served in orange sauce with sultanas. Côtes de porc is a spare rib of pork. A la Diplomate, it is braised and served in a brown sauce with sausages and stuffed potatoes.

Croustade a la is a raised pie filled with sausage

Chipolata meat, bacon and chestnuts, and brown sauce. Echinée de porc rôtie is a roast chine of pork. Fromage de cochon is brawn.

Gigot de porc

à l'Allemande is a leg of pork pickled, boiled, and served with stewed red cabbage and pickled cabbage, carrots and turnips, and Poivrade sauce.

à la Piémontaise is roasted, and served in a highly seasoned brown sauce with chilli vinegar and olives.

à la Romaine is boned, stuffed with forcemeat with olives and truffles, larded and roasted, served in a brown sauce with port wine, currant jelly, chopped orange and lemon peel, and mushrooms.

bouilli is boiled with the carrots, turnips and parsnips with which it is served.

Jambon

à la broche aux is a ham roasted, and served with épinards spinach. If a York ham is used, the dish is called Jambon d York a l'Anglaise. à la Maillot is braised in wine, and served with vegetables and Madeira sauce. à la Polonaise is braised, and served with sausages and peas pudding.

Jambon

à la Royale is braised, and served in Espagnole sauce with champagne. à la Russe is braised, and served with stuffed cabbages and savoury rice. à la Seville is served with orange marmalade sauce. aux cerises is served in a brown sauce with wine and stewed cherries. glace a la jardi- is glazed, and served with a Jardi-niere nière garnish. It is also served d la Macédoine, aux petits pois, or aux haricots verts, with a garnish of macédoine, green peas, or French beans. Longe de porc rôtie is a loin roasted. A la Robert, it is served with Robert sauce; aux pommes, with apple sauce. Pâté a la Devon- is a pie of layers of slices of pork, shire bacon and apples.

Pâté a la Leicester is a pork pie in a crust made with lard. Petit sale a la is salt pork boiled and served with

Fermière vegetables; aux choux, it is served with cabbages; aux panais, with parsnips. Selle de porc

à l'Américaine is a roast saddle of pork served with tomato sauce. à la Suède is served with whortleberry jelly.

A Sucking Pig as - Cochon de lait is plainly roasted and served with gravy. à la Chipolata has a chestnut and sausage meat stuffing, and is served with

Chipolata garnish. à la Périgueux is stuffed with truffles, etc, and served in a rich truffle sauce. à la Savoyarde is stuffed with sausage meat, rice, etc, and served with little sausages, and a white sauce with wine and mushrooms.

Cochon de lait en galantine is a braised galantine of sucking pig.

Pâté froid de cochon is a cold sucking pig pie. de lait

A Haunch of Boar as Cuissot de Sanglier à la Carlsbad is larded and braised, and served with cherry sauce. à la Royale is larded, and braised in wine and water with vegetables. aux raisins is served in a brown sauce with grapes. Filet de Sangtier is a fillet of boar, soaked in seasoned au Chasseur oil, braised, and served with

Poivrade sauce. Hure de Sanglier is a boar's head. Marcassin is a young boar. It is soaked in marinade and roasted, and may be dressed like sucking pig a la Chipolata or a la Perigueux, etc.