Jump to content

Petit salé

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by 2a01:cb10:8197:9900:a423:521a:230c:82ea (talk) at 12:28, 25 August 2018. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Petit salé aux lentilles.

Petit Salé is salted pork,[1] usually produced according to a French method of immersing cuts of pork for up to two days in brine.[2]

Petit Salé is often used as an abbreviation for the recipe Petit Salé aux Lentilles,[3] a dish containing pork, vegetables and lentils.

References

  1. ^ L. Schumacher (2007). The Art Of Naming Dishes On Bills Of Fare. Clack Press. p. 63. ISBN 1-4067-1680-4.
  2. ^ Anne Willan (2007). The Country Cooking of France. Chronicle Books. p. 172. ISBN 0-8118-4646-6.
  3. ^ Darwin Porter (2004). Frommer's Paris 2005. Frommer's. p. 160. ISBN 0-7645-6895-7.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Petit_salé&oldid=856466970"