2787 Epaule au Riz

Shoulder with Rice

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Bone out the shoulder, season the inside, roll and tie carefully with string. Braise in the usual manner, using 50 per cent more liquid than usual and until three-quarters cooked.

Remove the shoulder, place in a clean small braising pan with 300 g (11 oz) blanched rice and strain the braising liquid without removing the fat, over the whole. Cover and cook gently in the oven until the rice has completely absorbed the cooking liquor.

When ready, remove the string, place the shoulder on a suitable dish and surround with the rice. Serve accompanied with a sauceboat of lightly thickened gravy.