Chapter XV · Relevés and Entrées · No. 1390
1390—Fresh Neck of Pork à la Soissonnaise
Roast the neck on a dish that may be sent to the table.
When it is three-parts done, set one quart of cooked and well-drained haricot beans round it, and complete the cooking gently. Serve the dish as it stands.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1390, p. 457. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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