947. GRISKIN OF PORK, A LA PERIGUEUX

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (2)
  1. Prepare and roast the griskin of pork as the foregoing recipe.
  2. When done, serve with some Périgueux sauce (No. 23), and a border of mushrooms au gratin (No. 1161) round it.
Original Text
947. GRISKIN OF PORK, A LA PERIGUEUX. THIS must be prepared and roasted as the foregoing; when done, serve with some Périgueux sauce (No. 23), and a border of mushrooms au gratin (No. 1161) round it.
Notes
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