Country Cooking from Central France: Roast Boned Rolled Stuffed Shoulder of Lamb (Farce Double)

This event is part of: Ooh-La-La! presents Voila!

Albert Roux "meets" Gerard Depardieu for a tall tale of lamb stuffed with fish balls sweetbreads and milt.

"Here is an old French regional dish for you to try." So begins Harry Mathews's best-known short work - an exotic recipe using every ingredient and technique known to European cooks, excluding sugar and baking. "Marinade the lamb in a mixture of 2qts of white wine, 2qts of olive oil, the juice of 16 lemons, salt, pepper..." Soon, however, we realise that something else is going on: "If no bowl is capacious enough for the lamb and its marinade, use a washtub. Without a tub, you must improvise. Friends of mine in Paris resort to their bidet..."

A stage-play? A radio recording? A last supper? Albert Roux meets Gerard Depardieu in an evening of lamb shoulder stuffed with fish balls, sweetbreads and milt.

Serves thirteen

The performance on 5 November is in French and that on 6 November in English.