My Cooking and My Garden: ÉPIGRAMME

Sunday 27 May 2012

ÉPIGRAMME

ÉPIGRAMME?

An épigramme of lamb consists of two cuts, both cooked 'dry'. These two pieces are a slice of breast and a cutlet or chop, dipped in egg and breadcrumbs and grilled or fried. (New Larousse Gastronomique).

(Traditionally it is a long process of cooking the breast of lamb this way, first, braise the breast meat, then cut into uniform pieces, and to finish off crumb and fry).
The épigramme of lamb inspires me. However, I did it slightly; differently, I cooked lamb cutlet and breast two ways and served at the same time.

A Healthy Home Cooking was Inspired by the ÉPIGRAMME of Lamb

Pan fried lamb cutlets are healthier than crumbed and fried garnished with poached Brussels sprouts and pumpkin, crumbed mushrooms.
I like to cook the épigramme of the lamb the traditional way next time.

What is épigramme?

Philéas Gilbert explains the origins of the term épigramme as follows:

- It was in the middle of the eighteenth century. One day a young marquise overheard one of her guests at table remark that when he was dinning the previous evening with the Comte de Vaudreuil, he was charmingly received and, furthermore, had had a feast of excellent epigrams. The marquise, though pretty and elegant, was somewhat ignorant of the meaning of the words.

- ‘She later summoned Michelet, her chef.

- ‘” Michelet, “ she said to him, “tomorrow, I shall require a dish of épigramme!”

- ‘The chef withdrew, pondering the problem. He looked up old recipes but found no reference to anything of the kind. None of his colleagues had ever heard of the dish. But no French master chef is ever at a loss. Since he could discover nothing about the dish, he set about to invent one. Next day inspiration came, and he created a most delicate dish.

- ‘At dinner, the guests fell into ecstasies over the dish put before them and, after complimenting the lady of the house, desired to know its name. The chef was called. With perfect composure, he replied, Épigrammes of lamb à la Michelet”.

- “Everyone I laughed. The marquise was triumphant, though she could not understand the amusement of her guests. From that moment, the culinary repertoire of
France was enriched by a name still used to this day.

- “But whereas this the name was originally used for slices of the breast of lamb dipped in breadcrumbs, fried in butter and arranged in a circle round a blanquette of lamb, by the end of eighteen century it had been completely transformed into what is today, cutlets and slices of breast dipped in egg and breadcrumbs and fried in butter or grilled. (New Larousse Gastronomique)

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I love cooking with breadcrumbs, crumbed chicken or fish then fried in oil or butter, they are delicious. We all have to be careful, too much fat intake in our diet is not advisable. Avoid having creamy sauces, instead, have herb yoghurt or pesto to serve the meat.