946. GRISKIN OF PORK, A LA LYONNAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Prepare and roast this in the same way as the foregoing.
  2. When done, dish it up with some Lyonnaise sauce (No. 24) round it.
  3. Garnish with a border of tomatas au gratin (No. 1160).
  4. Glaze the griskin, and serve.
Original Text
946. GRISKIN OF PORK, A LA LYONNAISE. PREPARE and roast this in the same way as the foregoing, and when done, dish it up with some Lyonnaise sauce (No. 24) round it; garnish with a border of tomatas au gratin (No. 1160), glaze the griskin, and serve.
Notes
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