Home › Removes or Releves › Removes or Releves: Gigot
Removes or Releves: Gigot
A Leg of lamb may be dressed the same as a leg of mutton; also as- Gigot d'agneau bouilli aux épinards--boiled and served on spinach; or à la Palestine-with a purée of Jerusalem artichokes.
The Loin is roasted, or dressed en Cannelon, in the same way as mutton.
The Breast as- Poitrine d'agneau aux petits pois is stewed with peas. à la Turque is boned, rolled and braised, and served with rice cooked in stock with saffron, currants and sultanas.
The Neck as- Carré d'agneau au cresson, is roasted, and served with watercress; aux légumes printanierswith spring vegetables. à la Bruxellaise is braised and served on a purée of Brussels sprouts. aux cerises is served with cherry sauce. à la Douairière is braised, and served in a white sauce with cocks' combs, and braised lambs' breads cut in slices.
The Shoulder, or- Épaule d'agneau, is roasted; served à la Maître d'hôtel-with Maître d'hôtel sauce; or aux pointes d'asperges-with asparagus heads and white sauce. Boned, larded, braised and glazed, it is served cold as glacée. à la Montmorency-boned, stuffed with forcemeat, larded and braised; served with Toulouse garnish. It is also dressed à la Polonaise in the same way as a saddle of mutton.
Pâté chaud d'agneau is a hot pie of lamb cutlets, with potatoes, white sauce, etc.
PORK.
Selle de porc frais is a roast saddle of pork. A la Robert-it has Robert sauce.
A Leg of pork as- Gigot de pore bouilli is boiled with the carrots, turnips and parsnips with which it is served. à la Piémontaise is roasted and served in a highly seasoned brown sauce, with Chili vinegar and olives. à l'Allemande is pickled, boiled, and served with stewed red cabbage and pickled cabbage, carrots and turnips, and Poivrade sauce.
Echinée de porc rôtie is a roast chine of pork.
Côtes de porc is a spare-rib of pork. À la Diplomate, it is braised and served in a brown sauce with sausages and stuffed potatoes.
Carré de pore à la Rémoulade is a roast neck served in Rémoulade sauce with chopped Indian pickles. à l'Alsacienne is braised and served with pickled cabbage, potato croquettes, and sausage balls. à la Russe-braised, and served in orange sauce with sultanas.