2846 Carré d’Agneau en Cocotte à la Bonne-femme


Season the prepared best end and fry it quickly in butter to a nice brown colour. Transfer it to an oval cocotte with 10 button onions coloured in butter, 50 g (2 oz) streaky bacon cut in dice, blanched and fried in butter, and two medium potatoes, trimmed into olive-shaped pieces and blanched. Sprinkle with butter, cover with the lid and cook gently in the oven.

Place the cocotte on a folded serviette on a dish and serve as it is.