1365—Carré d’Agneau Mireille

Prepare some Anna potatoes (No. 2203, Pommes de Terre Anna) 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.

Send the preparation to the table on the dish that has served in the cooking process.