2896 Selle d’Agneau à la Grecque

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare and trim the saddle keeping the breast flaps a little long. At each end of the saddle, arrange and sew on carefully, a thin piece of breast of lamb, of the same size as the flaps on the saddle so that the whole forms a perfect square.

Turn the prepared saddle on to its back and fill the inside with 500 g (1 lb 2 oz) of two-thirds cooked Riz à la Grecque. Turn in the flaps of breast to the centre and sew up carefully.

Braise the saddle in the usual manner and glaze it at the last minute. Remove the thread and place the lamb on a suitable dish. Surround with the braising liquid after first removing the fat, passing through a fine strainer and reducing it.

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