Carré d’Agneau à la Béarnaise

Rack of Lamb with Béarnaise Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Put fresh or canned artichoke bottoms in skillet with melted butter. Make Béarnaise sauce. Fill artichokes with the sauce. Cover with a lid and set aside. Broil the racks