2855 Carré d’Agneau Soubise

Name: Carré d’Agneau Soubise
Cuisine: France
Ingredients: casserole; onions; boiling sauce béchamel; meat glaze; butter

Preparation info

Appears in

Published 1903

Method

Season the prepared best end and fry it quickly in butter to a nice brown colour. Transfer it to a casserole and surround with 300 g (11