Hello David!
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Petit Sale Aux Lentilles
 Categories: Main dish, Vegetables, Pork, French
      Yield: 6 servings
      2 l  Water
      1 pn Thyme
    1/2    Bay leaf
      1    Clove garlic, sliced
     12    Juniper berries
     10    Black peppercorns
      1    Clove
    400 g  Coarse salt
     25 g  Saltpetre
     50 g  Sugar
      1 kg Piece of pork -=OR=-
      2 kg Spare ribs
MMMMM---------------------BASIC INGREDIENTS--------------------------
    500 g  Lentils
      1 lg Onion; studded with
      2    Cloves
      1 lg Clove garlic
           Bouquet garni
           Salt & pepper
           Lemon juice (optional)
      2 tb Chopped parsley
  Petit sal‚ "lightly salted" refers to the salt pork used in this
  recipe. The best cuts to use are shoulder, blade roast or spare ribs.
  (If you would prefer not to prepare it yourself, and your local
  butcher doesn't sell salt pork, you could use bauchspeck or similar
  smoked cured belly of pork available in the piece in delicatessen
  shops.)
  At least one day before cooking, prepare the pork; bring a quarter of
  the water to a boil in a small pot and add the herbs, garlic and
  spices. Cover & simmer 10 mins. Meanwhile heat the salt, saltpetre
  and sugar in the remaining water, stirring until dissolved. Strain
  the herb flavoured water into brine and cool completely. Put the meat
  into a large non metallic container and pour the brine over to cover
  completely. Cover and refrigerate for at least 12 hours or up to two
  weeks. If the meat has been brined for less than three days, just
  rinse it before cooking. If longer, soak for an hour first.
  Put the pork in a pot and add enough cold water to cover. Bring to a
  boil and simmer 5 mins. Taste the water and if it is very salty,
  discard it and start again with fresh water, bringing to the boil and
  then simmering. In either case, poach (simmer) for a further 30  minutes.
  Meanwhile, prepare the lentils as in master recipe. Add them to the
  pork with the onion, garlic and bouquet garni. Simmer uncovered for 1
  1/2 hours or until the pork is tender. Remove the pork and discard
  the onion, garlic and bouquet garni. If a large amount of liquid
  remains, drain the lentils. Taste them for seasoning and add pepper;
  they may already have enough salt from the cured pork. Put the
  lentils in a serving dish. Cut the pork into thick slices or the ribs
  in pieces and arrange them overlapping around the edge of the
  lentils. Sprinkle the lentils with the chopped parsley and serve.
  Recipe after Grigson & Willan
    MMed IMH c/o Georges' Home BBS 2:323/4.4
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Saucisses Aux Lentilles
 Categories: Main dish, Pork, Vegetables, French
      Yield: 4 servings
    500 g  Sausages (2 per person)
MMMMM---------------------BASIC INGREDIENTS--------------------------
    500 g  Lentils
      1 lg Onion; studded with
      2    Cloves
      1 lg Clove garlic
           Bouquet garni
           Salt & pepper
      2 tb Butter (see recipe)
           Lemon juice (optional)
      2 tb Chopped parsley
  The best kind of sausages for this are Toulouse type sausages, made
  with 100% pork, lightly cured before making. The important thing is a
  high proportion of meat. Don't use random Supermarket sausages!
  Alternatively, you could use good frankfurters.
  Prepare and cook the lentils as in the master recipe, adding about
  1/2 lb salt pork or unsmoked bacon in the piece. Reserve about 1/4 pt
  (170 mls) of the cooking liquid. The salt pork can be cut up and
  served with the sausages, or used for another dish.
  Meanwhile, fry or grill the sausages, or - if using frankfurters -
  simmer until heated through. If using frying sausages, omit the
  butter from the master recipe, but add some of the frying fat, or the
  whole of the grilling fat to the lentils instead of the butter. If
  you've fried the sausages, tip a little red wine (optional) into the
  frying pan after you've poured off the rest of the fat, bring to the
  boil, stirring in the crusty bits from the pan. Add the reserved
  cooking liquid, bring to the boil again, and reduce slightly to make
  a bit of a gravy, correcting the seasoning.
  The lentils can be served as they are, or sieved. Pile them on a
  serving platter, arrange the sausages and optional pork around the
  edge, and pour over a little of the gravy. Sprinkle with the chopped
  parsley and serve the rest of the gravy separately.
   Recipe after Grigson & Willan
    MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
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All the Best
Ian
--- GoldED 2.50.A0918+
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