Braised, stuffed shoulder of lamb (Épaule d'agneau farcie, Viroflay) from Mastering the Art of French Cooking, Volumes I & II by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sliced potatoes simmered in cream and basil (Pommes de terre au basilic)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute scallions for shallots, milk for stock, dried basil for fresh basil, and pork fat or bacon for ham fat.

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