Auguste Escoffier

2901 Crépinettes d’Agneau à la Liégeoise

Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Finely chop 800 g (1¾ lb) lean lamb free from skin and sinew, and add 300