Chapter XV · Relevés and Entrées · No. 1365
Built upon: No. 2203Pommes de Terre Anna
1365—Carré d’Agneau Mireille
Prepare some Anna potatoes (No. 2203, Pommes de Terre Anna) in an oval earthenware dish, and add a third of the quantity of potatoes of raw, minced artichoke-bottoms.
When the potatoes are three-parts cooked, stiffen the neck in butter; place it on the potatoes, and complete the cooking of the two, basting often the while with melted butter.
Send the preparation to the table on the dish that has served in the cooking process.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1365, p. 451. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →