Chapter XV · Relevés and Entrées · No. 1347
1347—Daube Froide
Cold Daube constitutes an excellent luncheon dish. All that is needed is to put what is left into a small daubière, where, as a result of the binding properties of the pork rinds, it will set in a mass.
When about to serve, turn out on a round dish; surround with very light, chopped jelly; and carve into very thin slices.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1347, p. 446. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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