Chapter XV · Relevés and Entrées · No. 1364
1364—Carré d’Agneau Grillé
Having shortened and well trimmed the neck, season it; sprinkle it with melted butter, and grill it gently.
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1364, p. 450. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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