Foodymology › Heritage Library › Le Guide Culinaire

Gigot (Roast Leg)

Origin: Paris, France

Source: Auguste Escoffier, 1903

Ingredients

leg (gigot)

Instructions

Roast the leg, allowing an average of 20 minutes per kilo.

More from Le Guide Culinaire

À l'Abricot (Apricot Composition for Fruit Ices)
À l'Ananas (Pineapple Composition for Ices), with the Banana, Cherry, Lemon, Strawberry and Raspberry Compositions
À l'Orange (Orange Composition for Ices), with the Peach, Pear, Plum, Grape and Violet Compositions
À la Groseille (Currant Composition for Ices), with the Mandarin and Melon Compositions
À la Norvégienne (Kilkis Filling) and Au Saumon fumé (Smoked Salmon Filling)
À la Vanille (Vanilla Flavouring for the Ice Cream Composition)
Abatis à la Bourguignonne (Poultry Giblets in Red Wine, Burgundy Style)
Abatis aux Navets (Poultry Giblets with Turnips)
Abatis Chipolata (Poultry Giblets with Chipolata Garnish)
Abatis Printanier (Poultry Giblets with Spring Vegetables)
Abricots à la Parisienne (Apricots with Vanilla Ice on Macaroons)
Abricots à la Royale (Apricots in Kirsch Jelly on a Genoise Border)

All recipes from Le Guide Culinaire →

View on Foodymology