2853 Carré d’Agneau Printanière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 8 button onions, half cooked in butter, 10 pieces each of carrot and turnip, trimmed to the shape of olives, cooked in Bouillon and glazed, 2 tbs of peas and the same of raw French beans cut in diamonds and 2–3 tbs of good clear stock.

Cover with the lid and cook in the oven.

Serve as it is in the dish.