Carre d'Agneau Soubise

Ingredients

• the neck of lamb
• one-half lb. of finely-minced and well-blanched onions
• one-quarter pint of boiling Béchamel sauce
• one and one-half oz. of butter

Method

1. 1

   Having shortened and trimmed the neck of lamb, stiffen it in butter; surround it with one-half lb. of finely-minced and well-blanched onions, and complete the cooking of both by stewing.

2. 2

   This done, transfer the neck to a dish and keep it hot.

3. 3

   Add one-quarter pint of boiling Béchamel sauce to the onions, and rub them quickly through tammy or a fine sieve.

4. 4

   Heat this Soubise; finish it with one and one-half oz. of butter, and pour it over the neck.

5. 5

   Border the dish with a thread of rather light meat glaze, and serve.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 262. The excerpt below is the record exactly as published.

CARRE D’AGNEAU SOUBISE Having shortened and trimmed the neck of lamb, stiffen it in butter; surround it with one-half lb. of finely-minced and well-blanched onions, and complete the cooking of both by stewing. This done, transfer the neck to a dish and keep it hot. Add one-quarter pint of boiling Béchamel sauce to the onions, and rub them quickly through tammy or a fine sieve. Heat this Soubise; finish it with one and one-half oz. of butter

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