3535 Cuissot

Leg

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The leg should be carefully trimmed and cleared of all sinew then finely larded with strips of salt pork fat. Either marinate or not according to the quality of the flesh then roast in the usual manner.

All of the sauces and garnishes as indicated further on for the saddle or haunch of roebuck are suitable.