1363—Carré d’Agneau à 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, Gigot à la Boulangère, but allowances should always be made for the particular size and tenderness of the piece.