Igenlode Wordsmith (
igenlode
) wrote
2020-09-22 08:58 pm (UTC)
no subject
When you reheat it in the oven with parsley and onions in its own thickened gravy, it becomes
mouton à la bourgeoise
:
https://www.souvigne.com/recipes/main680.htm
(From the same book as the original stuffed breast of lamb recipe,
Good Food on a Budget
-- I believe you're a collector of vintage cookbooks?)
I had mine with baked potato and baked tomatoes, as Georgina Horley recommends...
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no subject
(From the same book as the original stuffed breast of lamb recipe, Good Food on a Budget -- I believe you're a collector of vintage cookbooks?)
I had mine with baked potato and baked tomatoes, as Georgina Horley recommends...