1362—Carré d’Agneau en Cocotte à la Bonne Femme

Fry a shortened and well-trimmed neck of lamb, in butter.

This done, transfer it to an oval cocotte with ten small onions browned in butter, and two medium-sized potatoes, cut into large dice, shaped like garlic cloves, and No. 273, Blanchings. Sprinkle the whole with melted butter and cook gently in the oven.

Serve the preparation as it stands, in the cocotte, placing the latter on a folded napkin.