Gigot a la Boulangère
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- The leg may either be boned, seasoned inside and strung;
- or the end-bone may simply be shortened and that of the pelvis removed.
- In either case, put it in an earthenware dish, and brown it well in the oven, on both sides;
- then complete its cooking, all but a third.
- This done, set round the joint four large, sliced onions, just tossed in butter, that they may acquire some colour, and eight large, peeled potatoes cut into roundels one half in.
- thick.
- Sprinkle this garnish with the grease of the joint, and then complete the cooking of the leg and its garnish.
- Serve in the dish in which the joint has cooked.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler