Petit Salé

Petit Salé is salted pork [1], usually produced according to a French method of immersing cuts of pork for up to two days in brine.[2]

Petit Salé is often used as an abbreviation for the recipe Petit Salé aux Lentilles[3], a dish containing pork, vegetables and lentils.

References

  1. ^ L. Schumacher (2007). The Art Of Naming Dishes On Bills Of Fare. Clack Press. p. 63. ISBN 1406716804. http://books.google.com/books?id=nyeY_7in8OIC&pg=PA63. 
  2. ^ Anne Willan (2007). The Country Cooking of France. Chronicle Books. p. 172. ISBN 0811846466. http://books.google.com/books?id=9MQhr-YZKlkC&pg=PT83. 
  3. ^ Darwin Porter (2004). Frommer's Paris 2005. Frommer's. p. 160. ISBN 0764568957. http://books.google.com/books?id=wooh0f444AMC&pg=PA160.