Carré D’agneau a la Boulangère
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board