Leg of Lamb, Boulangere

Ingredients

• Season a leg of lamb
• Put in roasting pan with a cup of water
• and a bouquet garni
• Slice two large onions very fine
• also six raw potatoes
• season with salt and pepper
• season with salt and pepper
• put small pieces of butter on top

Method

1. 1

   Season lamb, place in pan with water and bouquet garni, surround with onions and potatoes, bake for about 1.25 hours, serve hot with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 17. The excerpt below is the record exactly as published.

Leg of lamb, Boulangere Chiffonade salad Rolled oats pudding Coffee Eggs Chipolata. Make some shirred eggs and garnish with sauce Madere, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages. Consomme parfait. To one pint of lukewarm consomme tapioca add four raw beaten eggs, put in buttered mould, set in pan in boiling water, and put in moderate oven for ten minutes. Allow to cool, cut in slices, and serve in consomme. Pimentos a i'huile. This is a plain hors d'oeuvres. Take a can of pimen- tos, drain off the juice, cut the pepper in four, place on a platter, season with salt and pepper, add one part vinegar and two parts olive oil, and sprinkle with chopped parsley. Leg of lamb, Boulangere. Season a leg of lamb with salt and pepper, and rub with garlic and butter. Put in roasting pan with a cup of water and a bouquet garni. Slice two large onions very fine, also six raw potatoes the size of a silver dollar, mix, season with salt and pepper, and place around the leg of lamb. Put small pieces of butter on top

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