Stuffed Leg of Lamb (Gigof d’ Agneau farci) a la Europeenne

Ingredients

• small young leg of lamb
• half pound of sausage meat
• half cup cream sauce
• whites of two eggs
• three tablespoons fresh bread crumbs
• season with pepper
• season with salt
• some sherry
• one or two skewers
• onions
• carrots
• some water

Method

1. 1

   Bone the leg of lamb, grind the meat very fine.

2. 2

   Mix with sausage meat, cream sauce, egg whites, bread crumbs, and seasonings.

3. 3

   Stuff the lamb, secure with skewers, and roast in a pan with onions, carrots, and water for 1 to 1.25 hours, basting frequently.

4. 4

   Serve with vegetables and brown sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 235. The excerpt below is the record exactly as published.

Stuffed Leg of Lamb (Gigof d’ Agneau farci ) a la Europeenne Take small young leg of lamb and bone, starting at the back part of the leg and going toward the foot, and remove part of the lamb inside; grind through machine very fine; to a pound of lamb take half pound of sausage meat, half cup cream sauce, whites of two eggs; beat these together with three tablespoons fresh bread crumbs; season with pepper, salt, and some sherry. Stuff the lamb. Put the pocket together with one or two skewers; put in a roasting pan with onions, salt, pepper, carrots, and some water

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