2853 Carré d’Agneau Printanière

Name: Carré d’Agneau Printanière
Cuisine: France
Ingredients: peas; french beans; carrot; turnip; olives; bouillon; casserole; button onions; 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 oval earthenware Terrine or casserole and add