2908 Sauté d’Agneau Printanier

Name: Sauté d’Agneau Printanier
Cuisine: France
Ingredients: butter; potatoes; walnut; peas; french beans; salted water; shoulder; water; breast; lamb; pale; meat glaze; turnip; bouillon; carrots; onions; olives

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Have prepared the following garnish: 20 small carrots cooked in Bouillon and glazed, 20 pieces of