Carré D’agneau Soubise
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 3 ingredients
- one-half lb. of finely-minced
- one-quarter pint of boiling Béchamel sauce
- one and one-half oz. of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- 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 cooking of both by stewing.
- This done, transfer the neck to a dish and keep it hot.
- Add one-quarter pint of boiling Béchamel sauce to the onions, and rub them quickly through tammy or a fine sieve.
- Heat this Soubise;
- finish it with one and one-half oz.
- of butter, and pour it over the neck.
- Border the dish with a thread of rather light meat glaze, and serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve