2786 Epaule aux Racines

Shoulder with Root Vegetables

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the shoulder as for Epaule Braisée.

Place on a suitable dish and surround with bouquets of carrots, turnips and celeriac trimmed to the shape of large long olives, cooked in Bouillon and glazed, and brown glazed button onions.

Serve accompanied with the braising liquid after removing all fat, reducing and passing it through a fine strainer.