Carre d'Agneau Mireille

Ingredients

• a third of the quantity of potatoes of raw, minced artichoke-bottoms
• some Anna potatoes

Method

1. 1

   Prepare some Anna potatoes in an oval earthenware dish, and add a third of the quantity of potatoes of raw, minced artichoke-bottoms.

2. 2

   When the potatoes are three-parts cooked, stiffen the neck in butter; place it on the potatoes, and complete the cooking of the two, basting often the while with melted butter.

3. 3

   Send the preparation to the table on the dish that has served in the cooking process.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 261. The excerpt below is the record exactly as published.

CARRE D’AGNEAU MIREILLE Prepare some Anna potatoes (No. 2203) in an oval earthen- ware dish, and add a third of the quantity of potatoes of raw, minced artichoke-bottoms

Cook this with the app: pantry check, scaling, and the assistant.