Name: Agneau de Pāques Gratiné
Cuisine: France
Ingredients: truffles; shallot; milk; cream; mushrooms; veal; bread; onion; raw ham; garlic; sugar; chicken livers; garlic; parsley; bread; eggs; salt; foie gras; orange; thyme; sage; lamb; parsley; pepper; breadcrumbs

Method

It should be roasted whole (the same would apply to a kid), stuffed, often basted and sprinkled with breadcrumbs when it is three-quarters done, then basted again, so that the breadcrumbs have a fine golden colour.

The stuffing can be prepared in several ways: eith

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Method

Part of