2782 Epaule Bonne-Femme

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the shoulder and stuff it with a fine forcemeat. Roll and tie carefully with string, season and shallow fry till brown on all sides in lard.

Either cook in the oven or en Casserole until half cooked, then place in an earthenware dish with, for a medium-sized shoulder, 500 g (1 lb 2 oz) two-thirds cooked haricot beans, 100 g ( oz) sliced carrots cooked with the beans, 100 g ( oz) sliced onions, cooked in butter and a touch of crushed garlic. Sprinkle this garnish with the fat from the cooking of the shoulder and finish cooking together in the oven, basting frequently.

When ready, remove the string and serve as it is.