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COCHON - Defined

COCHON—A term used sometimes on bills of fare to designate PIG, such as "pied de cachou" pigs feet; "cochon de lait" suckling pig, etc.

The old Creoles, like their French ancestors, hold that every portion of the hog is good, from the head to the feet, and all portions are utilized in the various dishes which are prepared in New Orleans.

For roasting, the Creoles always use the delicate "Cochon de Lait," or suckling pig, if not more nor less than four or five weeks old, when the pig is roasted whole; otherwise the best parts of the grown hog for roasting are the loin and the leg.

Pork chops or cutlets are taken from the loin. They are used as entries, as are also slices of cold ham; the kidneys, cooked in wine, and the tails braisées or smothered.

Pork must always be cooked well done, or else it will be dangerous, unwholesome and indigestible. It must be roasted or fried.

Roast Loin of Pork
Longe de Porc Rotie.
A Loin of Pork.

Salt and Pepper to Taste.

Parsley to Garnish. Apple Sauce.

Score the loin in close lines across and down. The lines should be about a half inch apart. Dredge well with salt and pepper and place in the oven, letting it cook slowly and long, allowing at least twenty-five minutes to every pound, and basting every five minutes for the first half hour and every ten minutes thereafter.

Pork must always be well done. When cooked thoroughly, take out of the baking pan, put in a hot serving dish, and garnish nicely with parsley. Serve with Apple Sauce and a little horseradish.

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Vintage Culinary Terms - "C"