2883 Epaule d’Agneau Windsor

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Bone out a shoulder of lamb, season the inside and stuff with 200 g (7 oz) Panada and Butter forcemeat mixed with 2 tbs dry Duxelle and ½ tbs chopped parsley. Roll it up, tie carefully and braise in the usual manner, glazing it at the last moment.

When the shoulder is ready, remove the string, cut into fairly thick slices and arrange on a dish alternating with slices of salt ox tongue so arranged as to re-form the joint.

Serve accompanied with the braising liquid after first removing all fat and passing through a fine strainer.