Carre d'Agneau Printanier

Ingredients

• eight small onions
• ten carrots
• ten turnips
• three tablespoonfuls of fresh peas
• two or three tablespoonfuls of good and very clear stock

Method

1. 1

   Prepare the following garnish: eight small onions, half-cooked in butter; ten carrots of the size and shape of garlic cloves, cooked in consommé and glazed; and ten turnips of the same shape and size, similarly treated.

2. 2

   Put these vegetables into a cocotte with three tablespoonfuls of fresh peas; the same quantity of raw, French beans, cut into lozenge form; two or three tablespoonfuls of good and very clear stock, and complete the cooking of the whole.

3. 3

   Meanwhile, poéle the neck of lamb, which should have been shortened and trimmed in the usual way.

4. 4

   Dish the neck of lamb and serve the vegetables in the cocotte.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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 PRINTANIER Prepare the following garnish: eight small onions, half- cooked in butter; ten carrots of the size and shape of garlic cloves, cooked in consommé and glazed; and ten turnips of the same shape and size, similarly treated. Put these vegetables into a cocotte with three tablespoonfuls of fresh peas; the same quantity of raw, French beans, cut into lozenge form; two or three tablespoonfuls of good and very clear stock

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