Jeni Wright, Eric Treuille, Le Cordon Bleu

Making a Guard of Honour

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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When the hones of two racks interlock like swords, a “guard of honour” is formed.

Prepare two racks as in steps 1-3 above, removing all outside fat if you like. Holding one rack in each hand with the meat and ribs facing inwards, push the racks firmly together so the bones interlock. The joint is now ready for roasting.

© 1996 All rights reserved. Published by Le Cordon Bleu.