2850 Carré d’Agneau Louisiane

Method

Poêlé the prepared best end in a cocotte with a few slices of sweet potato.

When ready, place the best end on a suitable dish and surround with small moulds of rice and bouquets of fried sliced bananas. See Louisiane garnish. It is optional to serve this dish accompanied with a dish of Maïs à la Crème.

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