2852 Carré d’Agneau Mireille

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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In an oval earthenware dish large enough to contain the best end, prepare a layer of Pommes Anna containing one-third its amount of sliced raw artichoke bottoms.

Place in the oven and when the potatoes are three-quarters cooked, place on top the best end of lamb which has been seasoned and coloured quickly in butter. Replace in the oven to complete the cooking of the potatoes and lamb together, basting frequently with melted butter.

Serve as it is in the dish.