Longe d'agnean a la Berthier (Loin of Lamb a la Berthier)

Ingredients

• a nice loin of lamb
• sprinkle it with salt
• a quantity of young artichoke bottoms
• a little white sauce
• a small quantity of glaze
• carrots cut to the size of peas
• turnips cut to the size of peas
• haricot beans
• French beans
• peas

Method

1. 1

   Roast the loin of lamb at a brisk fire, basting frequently.

2. 2

   Before done, sprinkle with salt.

3. 3

   Prepare a garnish of boiled artichoke bottoms and a jardiniere of boiled vegetables mixed with white sauce and glaze.

4. 4

   Fill artichoke bottoms with the jardiniere and serve with potatoes.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 5. The excerpt below is the record exactly as published.

Longe d'agnean a la Berthier (Loin of Lamb a la Berthier). — Choose a nice loin of lamb, remove all unnecessai-y fat, and roast the joint at a fairly brisk fire, basting it frequently the whole time. Just before it is done, sprinkle it with salt and serve surrounded by the following garnish : Boil a quantity of young artichoke bottoms in salted water, or preserved ones may be used when the fresh are not in season. Prepare a jardiniere with carrots and turnips cut to the size of peas, haricot beans, or French beans, peas, etc., all separately boiled. Mix these together in a saucepan with a little white sauce previously prepared and with a small quantity of glaze

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