2851 Carré d’Agneau Marly

Name: Carré d’Agneau Marly
Cuisine: France
Ingredients: paste; water; flour; peas; casserole; salt; sugar; butter; terrine

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Season the prepared best end and fry it quickly in butter to a nice brown colour. Transfer it to an earthenware Terrine or casserole and add 5