2793 Gigot à la Bretonne

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.

Part of