Fresh Neck of Pork a la Soissonnaise
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- Roast
- one quart of cooked
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- 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.
Plating
Cookware for this recipe
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Colander