Serve the preparation as it stands, 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[!-- TN: acute invisible --] D’AGNEAU[!-- TN: apostrophe invisible --] GRILLÉ]
Having shortened and well trimmed the neck, season it; sprinkle it with melted butter, and grill it gently.
[451]
]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.