Gigot Soubise (Braised Leg of Mutton with Soubise Purée)

Ingredients

• 1 leg of mutton
• 1 kilogramme 500 onions
• 300 grammes rice
• braising stock from the leg
• butter

Instructions

1. Trim the leg and braise it as for Gigot Braisé.
2. At two-thirds of the cooking, move it to another utensil.
3. Surround it with the sliced onions, blanched unless they are of the new season, and with the rice.
4. Strain the braising stock over the whole and finish cooking gently.
5. At the last moment, glaze the leg and dish it.
6. Pass the onions and rice through a tammy to make a purée Soubise, heat it and butter it lightly at the last, and send it separately.