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Côtelettes d’Agneau à la Provençale
Lamb Chops Provençale
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
Ingredients
6 1 -inch 6 6
Method
- Roll tail of chop up close to chop. Tie with kitchen string.
- Wipe mushrooms with a damp towel. Break stems from inside the caps. Use later in potage or slice and sauté. Put olives into cold water and bring to a boil. Drain, rinse, and drain again, ready for use. Drain anchovies and blot on paper towels. Wrap an anchovy around each olive. Set aside ready to us