Épaule Braisée (Braised Shoulder)

Ingredients

• 1 shoulder
• hachis
• braising stock (fonds de braisage)
• any vegetable

Instructions

1. Bone the shoulder.
2. Stuff it with hachis if desired; this is optional.
3. Roll it and tie it lengthwise, or in the shape called « en musette ».
4. Braise it by the ordinary method, carrying the cooking very far.
5. Untie it and dish it up.
6. Skim the fat from the braising stock, reduce it, strain it and pour it around the shoulder.
7. Serve at the same time any vegetable, or a vegetable purée.