2882 Epaule d’Agneau de Pauiliac Grillée

Grilled Shoulder of Pauiliac Lamb

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the shoulder, make a few light incisions on the skin side, sprinkle with butter and grill gently for about 25 minutes. At this time sprinkle with fine breadcrumbs and melted butter and place in the oven to colour golden brown.

Serve accompanied with a clear gravy.