Saute d’Agneau Printanier

Ingredients

• Twenty new carrots
• twenty pieces of turnip
• fifteen small, new onions
• twenty very small new potatoes
• three tablespoonfuls of peas
• the same quantity of French beans
• Cut two lbs. of shoulder and breast of lamb
• three tablespoonfuls of water
• five tablespoonfuls of pale meat glaze
• two and one-half oz. of butter

Method

1. 1

   Prepare the garnish by cooking the vegetables in consommé and glazing them.

2. 2

   Cut the lamb into pieces and cook in butter.

3. 3

   Transfer to a dish, add water and meat glaze to the saucepan, heat without boiling, and finish with butter.

4. 4

   Combine lamb and vegetables in the sauce and serve in a hot timbale.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 264. The excerpt below is the record exactly as published.

SAUTE D’AGNEAU PRINTANIER Prepare the following garnish :—Twenty new carrots, cut to the shape of large olives, cooked in consommé and glazed; twenty pieces of turnip, similarly treated; fifteen small, new onions, cooked in butter; twenty very small new potatoes, cooked in butter (or a l’anglaise if desired) ; three tablespoonfuls - of peas; the same quantity of French beans cut into lozenge- form, and an equal quantity of small flageolet beans. The three last vegetables should be cooked 4a l’anglaise, and kept rather firm. Cut two lbs. of shoulder and breast of lamb into pieces weighing two oz., and completely cook them in butter without any moistening. This done, transfer them to a dish. Swill the saucepan with three tablespoonfuls of water; add five tablespoonfuls of pale meat glaze; heat without boiling, and finish with two and one- half oz. of butte

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