Chapter XV · Relevés and Entrées · No. 1388
Built upon: No. 2098Choux Rouges à la Flamande
1388—Fresh Neck of Pork with Red Cabbage à la Flamande
Roast the neck of pork; dish it and surround it with a garnish of red cabbages, prepared à la Flamande (No. 2098, Choux Rouges à la Flamande).
Sprinkle the garnish of vegetables with the gravy of the joint, three-parts cleared of grease.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1388, p. 456. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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