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
- ^ L. Schumacher (2007). The Art Of Naming Dishes On Bills Of Fare. Clack Press. p. 63. ISBN 978-1-4067-1680-1.
- ^ Anne Willan (2007). The Country Cooking of France. Chronicle Books. p. 172. ISBN 978-0-8118-4646-2.
- ^ Darwin Porter (2004). Frommer's Paris 2005. Frommer's. p. 160. ISBN 0-7645-6895-7.
External links
- "Petit salé" with Lentils - The official website of France (English)
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
- ^ L. Schumacher (2007). The Art Of Naming Dishes On Bills Of Fare. Clack Press. p. 63. ISBN 978-1-4067-1680-1.
- ^ Anne Willan (2007). The Country Cooking of France. Chronicle Books. p. 172. ISBN 978-0-8118-4646-2.
- ^ Darwin Porter (2004). Frommer's Paris 2005. Frommer's. p. 160. ISBN 0-7645-6895-7.
External links
- "Petit salé" with Lentils - The official website of France (English)