2793 Gigot à la Bretonne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roast the leg and serve accompanied with 1) its roast gravy left a little fatty, and 2) a dish of Flageolets à la Bretonne or a purée of haricot beans cooked à la Bretonne.

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