2888 Gigot d’Agneau Sous Croûte

Name: Gigot d’Agneau Sous Croûte
Cuisine: France
Ingredients: short paste; lard; firm pastry; pig’s caul; pork fat; truffle; white pork sausage meat; forcemeat; hot water paste; sauce périgueux; pastry

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Season the leg and colour it quickly in a hot oven. Cover with a layer of forcemeat made from 500 g (1 lb