Daube Froide
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cold Daube constitutes an excellent luncheon dish.
- All that is needed is to put what is left into a small daubière, where, as a result of the binding properties of the pork rinds, it will set in a mass.
- When about to serve, turn out on a round dish;
- surround with very light, chopped jelly;
- and carve into very thin slices.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board