2854 Carré d’Agneau Saint-Laud, also called Carré d’Agneau Beaucaire

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 casserole with 8 small Provence artichokes cut in halves and a little butter. Cover with the lid and cook in the oven, basting frequently.

Meanwhile roughly chop 500 g (1 lb 2 oz) peeled and depipped tomatoes, cook them with a little butter, season and when ready, add a good pinch of chopped tarragon.

Spread this tomato mixture in the centre of an oval dish, place the best end on top and surround with the half artichokes.