Chapter XV · Relevés and Entrées · No. 1385
1385—Fresh Neck of Pork
Relevés of fresh pork are only served at family and bourgeois meals. They are always roasts and allow of all the dry or fresh vegetable garnishes, as well as the various vegetable purées, and the pastes, such as macaroni, noodles, polenta, gnochi, &c. I shall, therefore, give only a few recipes, and shall select Fresh Neck of Pork as the typical joint.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1385, p. 456. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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