2883 Epaule d’Agneau Windsor

Name: Epaule d’Agneau Windsor
Cuisine: France
Ingredients: shoulder; lamb; ox tongue; braising liquid; butter forcemeat; dry duxelle; parsley; salt

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out a shoulder of lamb, season the inside and stuff with 200 g (7 oz)