Chapter XV · Relevés and Entrées · No. 1361
1361—Carré d’Agneau Beaucaire
Having trimmed the neck of lamb, as explained, brown it in butter; surround it with eight small, Provence half-artichokes, and cook gently in the oven. The artichokes in question have no chokes and are very tender.
Meanwhile, peel, press, concass and season four or five tomatoes, and fry them in butter. When they are ready, add a large pinch of chopped tarragon to them.
Dish the tomatoes; set the neck upon them, and surround it with the stewed half-artichokes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1361, p. 450. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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