Among the many things with which I am familiar but, on closer examination, about which I know next to nothing, is the Bible. I undoubtedly absorbed more from Cecil.B,DeMille’s version of Biblical events than I did from the hours of instruction, through which I day dreamed, by raw boned Jesuits who were determined by hook or by beating to inculcate into me the cant and dogma that made their own lives so very miserable. However, I do remember plenty of interesting culinary tidbits from the good book. I’m sure there was a mistake in the ingredient list of loaves and fishes as I think that the amount mentioned would only feed 6-8….well worth remembering should you have invited 5,000 or so to come round for a bite. Chocolate seems to have been missed out completely in the chapter about Easter but they do mention a very French sounding Pascal the lamb….God alone knows how many he was meant to have fed, but it’s probably as exaggerated as the loaves and fishes episode. Here in France, where State takes precedence over religion, they’ve changed Pascal’s name to Gigot…well, they named his back leg Gigot…and that’s what I cooked on Chocolate Sunday ( sometimes spelled with an “e”) to celebrate the rabbit that was born from an egg.
Gigot and English Roast Leg of Lamb are, biologically, one and same thing and there the similarity ends. There is no “well done” gigot, nor is there the need to serve it with mint sauce and redcurrant jelly or with a selection of 4 or 5 different vegetables. The “pile it high” concept of Sunday lunch is not the way of Gigot. The following recipe from Stéphane Reynaud’s “Ripaille” would be a very good introduction to those who have not eaten Gigot as it should be…the beans are a magical combination. I often use haricots cooked in goose fat which work quite as well.
Today I have been eating leftover cold lamb on warm chunks of baguette which is another thing altogether and which I should blog about on another occasion.