Gigot d’Agneau à la Nivernaise

Lamb with Carrots

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Carve carrots in the shape of large olives. Cook them in chicken stock. Drain; add chunk of butter and sprinkle with su