Gigot Marine en Chevreuil

Ingredients

• leg of mutton
• half a wine-glassful of excellent red wine
• quarter of a clove of garlic
• a faggot
• two-thirds of a pint of Poivrade sauce

Method

1. 1

   Shorten the end-bone and remove the bone of the pelvis.

2. 2

   Lard the meat and marinate for 2-4 days.

3. 3

   Roast in a fierce oven to prevent juices from escaping.

4. 4

   Rissole the larding bacon.

5. 5

   Serve with Chevreuil sauce made from the marinade and Mirepoix.

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 MARINE EN CHEVREUIL Shorten the end-bone; remove the bone of the pelvis, and skin the top of the leg, leaving the meat in that region quite bare. Lard with very small strips of bacon, and put the meat into a marinade prepared after the manner described under No. 170. The length of its stay in the marinade should be based upon the tenderness of the meat and atmospheric conditions. In winter the time averages about three or four days, and in summer two days. To Roast the Joint—Withdraw it from the marinade and dry it thoroughly; set it on a stand in the baking-tray ; and put RELEVES AND ENTREES 435 it into a very fierce oven, that the meat may set immediately. The object of the very fierce oven is to prevent the juices absorbed from the marinade escaping in steam and thereby hardening the meat. Towards the close of the operation, rissole the larding bacon well. Set on a long dish; fix a frill to the bone, and serve a Chev- reuil sauce separately. Chevreuil Sauce a la Frangaise.—With the marinade of the joint and a Mirepoix with ham, prepare a sufficient quantity of Poivrade sauce (No. 49) to obtain two-thirds of a pint of it after it has been strained through a colander—an operation which should be effected with the application of great pressure to the aromatics. Despumate this sauce for thirty minutes, and add, little by little, half a wine-glassful of excellent red wine. Finish the sea- soning with a little cayenne and a pinch of powdered sugar, and once more rub the whole through tammy or a fine strainer. 1309—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. N.B.—This Soubise may be prepared separately ; but in this case it has much less flavour than when it is made from the onions and the rice which have cooked in the braising-liquor. I therefore urge the adoption of the recipe as it stands. 1310—COLD LEG OF MUTTON Dish it very simply, like other cold large joints of mutton. 1311—CUTLETS Mutton and lamb cutlets are sometimes sautéd; but grilling is the most suitable method of cooking them. When the nature of their preparation requires that they should be treated a Vanglaise, fry them in clarified butter. All the garnishes, given FF 2 $36 GUIDE TO MODERN COOKERY ’ under ‘‘ Tournedos,’’ except those served with sauces, may be applied to cutlets. The latter also allow of a few special garnishes, and these I give in the following recipes. 1312—COTELETTES A LA CHAMPVALLON (10 Cutlets) Take some cutlets from the region underlying the shoulder; that is to say, those uncovered by the removal of this joint. And do not clear the bone-ends of their meat, as when frills are to be fixed to them. Season them with salt and pepper, and brown them in butter on both sides. This done, put them in an earthenware dish with half lb. of sliced onions, tossed in butter without colouration; moisten with enough white stock to almost cover the cutlets and the onions; add the quarter of a clove of garlic, crushed, and a faggot

Cook this with the app: pantry check, scaling, and the assistant.