1367—Carré d’Agneau Soubise

Having shortened and trimmed the neck of lamb, stiffen it in butter; surround it with one-half lb. of finely-minced and well-No. 273, Blanchings onions, and complete the cooking of both by stewing.

This done, transfer the neck to a dish and keep it hot. Add one-quarter pint of boiling Béchamel sauce to the onions, and rub them quickly through tammy or a fine sieve. Heat this Soubise; finish it with one and one-half oz. of butter, and pour it over the neck.

Border the dish with a thread of rather light meat glaze, and serve.