A guide to modern cookery

in the _cocotte_, placing the latter on a folded napkin. 1363—CARRÉ D’AGNEAU A LA BOULANGÈRE Fry the neck of lamb with butter, in an earthenware dish, and surround it with sliced onions, tossed in butter, and sliced potatoes; both of which vegetables should be in quantities in proportion to the size of the piece of meat. The “à la Boulangère” procedure is always the same, and was explained under No. 1307, but allowances should always be made for the particular size and tenderness of the piece. 1364—CARRÉ D’AGNEAU GRILLÉ Having shortened and well trimmed the neck, season it; sprinkle it with melted butter, and grill it gently. When it is almost cooked, sprinkle it again with melted butter and bread-crumbs, and let it acquire a golden colour while completely cooking it. Serve very hot with mint sauce and a suitable garnish. 1365—CARRÉ D’AGNEAU MIREILLE Prepare some Anna potatoes (No. 2203) 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. 1366—CARRÉ D’AGNEAU PRINTANIER Prepare the following garnish: eight small onions, half-cooked in butter; ten carrots of the size and shape of garlic cloves, cooked in consommé and glazed; and ten turnips of the same shape and size, similarly treated. Put these vegetables into a _cocotte_ with three tablespoonfuls of fresh peas; the same quantity of raw, French beans, cut into lozenge form; two or three tablespoonfuls of good and very clear stock, and complete the cooking of the whole. Meanwhile, _poële_ the neck of lamb, which should have been shortened and trimmed in the usual way. Dish the neck of lamb and serve the vegetables in the _cocotte_. 1367—CARRÉ 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