2903 Epigrammes d’Agneau

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The Epigramme of lamb consists of a cutlet of lamb and a piece of braised breast of lamb, boned out, cooled under light pressure then cut to the shape of a cutlet or a long heart shape. Both these pieces of lamb are then floured, egg and bread-crumbed, and they may be either grilled or shallow fried in butter.

To Serve

Arrange the cooked Epigrammes in a circle, alternating the pieces, with the garnish in the centre or served separately.

Suitable Garnishes for Epigrammes are: Chicorée, Macédoine, Maréchal, Petits Pois, Pointes d’Asperges, purées of vegetables, Vert-Pré, etc.