Agneau de Pāques Gratiné

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What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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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: either purée of foie gras, truffles, stale breadcrumbs soaked in milk, chopped mushrooms, a little cream, seasoning, and spices; or in the Southern fashion—that is, made with two slices of stale bread soaked in milk, a slice of cold veal, one of raw ham, one onion, one shallot, one head of garlic, parsley, thyme, and one leaf of sage, all chopped together, a pinch of sugar, two minced chicken livers, and two whole eggs—the whole thing well mixed and highly seasoned.

The roasting is done in the ordinary way, except that it is advisable, if the outside of the tender meat gets browned too quickly, to cover it with buttered paper.

The breadcrumbs for the outside are prepared in the following manner: Chop together two slices of stale bread, parsley, two heads of garlic, add salt and pepper. Sprinkle this over the lamb when it is nearly done, baste with the gravy, and cook about ten minutes more.

There is another delicious way of serving roast Pascal lamb, also an eighteenth-century recipe. The outside breadcrumbs are prepared and basted as described above; but the lamb is not stuffed, and to the gravy (fat carefully removed) is added at the last minute the juice of an orange.