2856 Carré d’Agneau à la Toscane

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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.

Arrange a layer of Pommes Anna in the bottom of a deep oval earthenware dish, place the best end on top and then cover it with a further layer of Pommes Anna in such a manner that the best end is sandwiched between two layers of