2789 Gigot Braisé

Braised Leg

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

Remove the aitch bone from the leg, shorten the knuckle end and trim and bare the last 5 cm (2 in). Place in a hot oven to colour well, then braise in the usual manner, using