Shoulder of Lamb à la Boulangère
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Lamb shoulder
- Method and garnish as for the Épaule de mouton (à la Boulangère)
Instructions
- Brown the lamb shoulder.
- Then proceed as for the Épaule de mouton, allowing for the difference between the two in size and in tenderness of the meat.