layer of a purée made of fresh
green peas which have been
cooked with onions and a lettuce
heart. Reshape the piece of meat
and cover with a well-seasoned
béchamel. When ready to serve put
a beaten white of egg over the
whole and sprinkle with
breadcrumbs. Place in the oven
until it has risen like a soufflé and
is golden brown. (Translated from
Plats Nouveaux, by Paul Reboux.)
FILET DE PORC EN SANGLIER (pork to
taste like wild boar)
3½ lb fillet or boned leg of pork.
Soak it for 8 days in a marinade of