2886 Gigot d’Agneau à la Liégeoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poêlé the leg in a Cocotte or casserole. A few minutes before serving add to the prepared gravy 5 crushed and finely chopped juniper berries and ½ dl (2 fl oz or ¼ U.S. cup) of flamed gin. Pour this gravy over the leg in the Cocotte and serve as it is.