2886 Gigot d’Agneau à la Liégeoise

Name: Gigot d’Agneau à la Liégeoise
Cuisine: France
Ingredients: gin; casserole; juniper berries

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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 (