2887 Gigot d’Agneau à la Menthe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Braise the leg in the usual manner adding a bouquet of mint to the braising liquid; glaze it at the last moment. Remove the fat from the braising liquid, pass through a fine strainer, reduce and add some chopped blanched fresh mint. Place the leg on a suitable dish and serve accompanied with the prepared sauce.