2882 Epaule d’Agneau de Pauiliac Grillée

Name: Epaule d’Agneau de Pauiliac Grillée (Grilled Shoulder of Pauiliac Lamb)
Cuisine: France
Ingredients: butter; shoulder; butter; breadcrumbs

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