lamb breast - poitrine d'agneau
lamb breast is fatty and not highly esteemed. it is sold very cheaply in supermarkets.

Escoffier's le guide culinaire, the 1921 edition, recommends, for lamb breast

"The breast is generally used for: Navarin, Irish-Stew, Cassoulet, &c. . . . Finally it is also used in the following dishes:

Poitrine à la Bergère: braise the breast; de-bone and let cool. cut into rhombi about 80g each. bread them in the english style with half bread crumbs, half raw mushrooms, finely chopped and pressed dry; sprinkle with melted butter and grill lightly.
Arrange in a ring on a platter; in the middle, put shoestring fried potatoes in the center. serve with duxelles.

Poitrine à la Diable braise the breast; bone it, divide it in rectangles. smear each rectangle with a thick layer of cayenne-seasoned mustard; bread in the english style, sprinkle with melted butter and grill over low heat.
arrange in a ring and serve on the side a sauce Diable (reduce by two thirds three deciliters of white wine, add three diced shalots. add 2 deciliters of demi-glace sauce; simmer for several minutes and season with cayenne pepper)

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i choose cassoulet or irish-stew
- posted by Jesse @ 9:11 AM