2790 Gigot à la Bordelaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Remove the centre bone from inside the leg separating it from the knuckle. Do not remove the knuckle bone and do not cut open the leg whilst boning it out.

Lard the leg along the grain of the meat with large strips of ham and fill the empty space made by the removal of the bone with a very fatty uncooked Fricadelles de Veau forcemeat.

Sew up the leg, place in a braising pan which will just contain it and colour in the oven. Almost cover with a good stock, cover with a lid and cook gently in the oven allowing 40–50 minutes per 500 g (1 lb 2 oz) weight of leg.

When two-thirds cooked, add a 750 g (1 lb 10 oz) well blanched piece of streaky bacon, 1 kg ( lb) carrots and 500 g (1 lb 2 oz) turnips both cut in quarters, 2 cloves of garlic and a Bouquet garni. Finish cooking together.

When ready, place the leg on a dish, surround with the vegetables and border these with the bacon cut in rectangles.

Serve accompanied with Sauce Tomate containing some of the cooking liquid passed through a fine strainer and reduced.