2905 Sautes d’Agneau

Name: Sautes d’Agneau (Sautes of Lamb)
Cuisine: France
Ingredients: It is preferable that the lamb should be treated literally as a Sauté of chicken, that is, the pieces of lamb should be completely cooked when shallow frying them in the clarified butter before adding the sauce and they should not then be boiled in the sauce.; The quantity of sauce should be kept to a minimum. If the sauté includes a vegetable garnish, the items of this garnish should be cooked separately and only added to the sauté some 10 minutes before serving.

Sautes of Lamb

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Two important points need to be stressed in the preparation of Sautés of lamb.

It is preferable that the lamb should be treated literally as a Sauté of chicken, that is, the piece