Auguste Escoffier

2885 Gigot d’Agneau à l’Estragon

Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the leg in exactly the same way as for Gigoy à la Menthe replacing the mint with tarragon.