2788 Gigot a l’Anglaise

Boiled Leg

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Shorten the knuckle end of the leg and trim and bare the last 5 cm (2 in).

Place into a pan of boiling water salted in the proportion of 8 g ( oz) salt to 1 litre ( pt or U.S. cups) water.

For a medium-sized leg add 3 medium carrots, 2 medium onions, each stuck with 1 clove, a Bouquet garni and 2 cloves of garlic. Simmer gently allowing 30 minutes per 500 g (1 lb 2 oz) weight of the leg.

When cooked, place on a suitable dish with the vegetables and serve accompanied with an English Butter Sauce containing 100 g ( oz) capers per 1 litre ( pt or U.S. cups) of sauce.

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