Suckling pig and shallot salad with anchovy dressing from The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen (page 192) by Henry Harris

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Suckling pig belly cures for 24 hours, then cooks for 10 hours, then is pressed and refrigerated overnight. You may use the Anchovy dressing recipe on page 265.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.