Skip to content

Gigot a la Soubise

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Braise the leg of mutton as shown under No.
  2. 247.
  3. When it is two-thirds done, transfer it to another utensil;
  4. strain the braising-liquor over it, and add thereto three lbs.
  5. of sliced onions and two-third lb.
  6. of rice.
  7. Gently complete the cooking of the joint, together with the onions and the rice.
  8. This done:—(1) put it on a baking-tray and glaze it in the oven;
  9. (2) quickly rub the onions and the rice through a fine sieve or tammy.
  10. Set the leg of mutton on a long dish;
  11. put a frill on the bone, and serve, separately, the well-heated Soubise, finished with one oz.
  12. of butter.
  13. N.B.—This Soubise may be prepared separately;
  14. but in this case it has much less flavour than when it is made from the onions and the rice which have cooked in the braising-liquor.
  15. I therefore urge the adoption of the recipe as it stands.