2851 Carré d’Agneau Marly

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 500 g (1 lb 2 oz) Mange-tout peas broken in small pieces, a pinch of caster sugar, salt and 1 tbs water.

Cover with the lid and seal down with a band of paste simply made with flour and water. Cook in a moderate oven for 45 minutes.

Serve as it is.