Jellied kid goat chop with sweet and sour vegetables (Haut de côte de chevreau en gelée, légumes et fruits acidulés) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 311) by Alain Ducasse

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Notes about this recipe

  • Eat Your Books

    Marinade for 24 hours. See page 310 for kid goat juice (consommé) recipe. See page 1044 for calf's foot jelly recipe. French recipe has "pickles (cornichons)." Can substitute turnip for white radish.

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