Carré D’agneau En Cocotte a la Bonne Femme
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- ten small onions
- two medium-sized potatoes
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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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 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 blanched.
- 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.
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Chef's knife
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Cutting board