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Gigot à la Boulangère
From A guide to modern cookery, 1909
Serves 3
Serve in the dish in which the joint has cooked.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
408Calories
12 gProtein
89 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein12 g
Carbohydrates89 g
Fiber12 g
Sugars12 g
Total Fat2.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol5.8 mg
Sodium37 mg
Potassium2012 mg
Calcium95 mg
Iron3.8 mg
Magnesium114 mg
Phosphorus300 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K8.8 mcg
Vitamin B61.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate100 mcg
Choline61 mg
Caffeine0 mg
Water500 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 251. The excerpt below is the record exactly as published.
Leg of mutton a l’anglaise may be accompanied by F F 434 _ GUIDE TO MODERN COOKERY purées of turnips, celery, etc., and these vegetables should cook with the meat. A purée of potatoes or of haricot beans may be sent to the table with the meat; but, in this case, of course, the vegetables would be served separately. 1306—BRAISED LEG OF MUTTON Suppress the pelvic bone, shorten the end bone and brown the leg in the oven. Now, put it in an oval utensil, garnished for braising; add just enough white stock to barely cover the joint, and cook gently, allowing forty minutes per lb. of meat. Transfer the leg to a tray; strain the braising-liquor; clear it of all grease, and reduce it to half. Sprinkle the meat with a few tablespoonfuls of this reduced gravy, and set it to glaze in the oven. 4 Serve at the same time :— (1) Either a purée of potatoes, of turnips, of haricot-beans, of cauliflower,*etc., or (2) The reduced braising-liquor. 1307—GIGOT A LA BOULANGERE The leg may either be boned, seasoned inside and strung; or the end-bone may simply be shortened and that of the pelvis removed. In either case, put it in an earthenware dish, and brown it well in the oven, on both sides; then complete its cooking, all but a third. This done, set round the joint four large, sliced onions, just tossed in butter, that they may acquire some colour, and eight large, peeled potatoes
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