Roast Barbillon

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Take a barbillon of medium size.
  2. Lard it finely with anchovy fillets.
  3. Season it and sprinkle it with oil.
  4. Roast it in the oven.
  5. Serve with Beurre d'anchois.

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