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Gigot a la Soubise
From A guide to modern cookery, 1909
Serves 3
Soubise has more flavor when made from the cooked onions and rice.
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
570Calories
14 gProtein
123 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein14 g
Carbohydrates123 g
Fiber9 g
Sugars19 g
Total Fat10 g
Saturated Fat1.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol28 mg
Sodium29 mg
Potassium800 mg
Calcium135 mg
Iron5.4 mg
Magnesium73 mg
Phosphorus263 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate321 mcg
Choline34 mg
Caffeine0 mg
Water423 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 252. The excerpt below is the record exactly as published.
GIGOT A LA SOUBISE Braise the leg of mutton as shown under No. 247. When it is two-thirds done, transfer it to another utensil; strain the braising-liquor over it, and add thereto three lbs. of sliced onions and two-third Ib. of rice. Gently complete the cooking of the joint, together with the onions and the rice. This done:—(1) put it on a baking-tray and glaze it in the oven; (2) quickly rub the onions and the rice through a fine sieve or tammy. Set the leg of mutton on a long dish; put a frill on the bone, and serve, separately, the well-heated Soubise, finished with one oz. of butter
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