Chasing the Dram: Finding the Spirit of Whisky by Rachel McCormack

Author:Rachel McCormack [McCormack, Rachel]
Language: eng
Format: azw3
Publisher: Simon & Schuster UK
Published: 2017-06-29T04:00:00+00:00

Gigot de la Clinique (Roast Syringed Lamb)

In 1954 Alice B. Toklas published a memoir cookbook called Murder in the Kitchen. The most famous recipe in the book is for hashish fudge and is probably the reason why the book has never been out of print. In her book, she says she got the gigot recipe by bribing the cook of the French provincial surgeon who invented it. Jonathan Meades then put it in his book, Plagiarist in the Kitchen, where I came across it. The original uses cognac but I think a whisky like Ballantine’s gives it a better flavour. You could try it with a really peaty whisky like Octomore or Laphroaig if you wanted to throw caution to the wind, but I am sticking to using a blend. The French chef Yves-Marie Le Bourdonnec makes this recipe with the Japanese malt whisky, Nikka.

Toklas’ original recipe called for mutton, Meades’ uses lamb. It takes eight days to marinate the meat properly and you need a syringe. Meades recommends a veterinary one, I use a cake syringe.

This is the polar opposite of a bish-bosh meal in 15 minutes. It requires time, effort and expense, but is worth it as an annual meal for a special occasion.

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