Chapter XV · Relevés and Entrées · No. 1378
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1378—Epigrammes d’Agneau
A lamb “epigram” consists of a cutlet, and a piece of braised breast, cooled under slight pressure and cut to the shape of a heart of the same size as the cutlets. The cutlets and the pieces of breast must be treated No. 174, Anglaise (for Egg-and-bread-crumbing), and sautéd or grilled according to circumstance.
Epigrams should be dished in a circle, the cutlets and the pieces being alternated.
They are usually garnished with braised chicory, or macédoines of early-season vegetables.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1378, p. 454. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →