1368—Carré d’Agneau à la Toscane

Shorten the neck of lamb; suppress the cartilaginous portions and stiffen it in butter. Garnish the bottom of an oval earthenware dish, of the same size as the neck, with a layer of Anna potatoes (No. 2203, Pommes de Terre Anna). Set the neck on this layer, and cover it over with a second layer of the same potato preparation. Sprinkle with grated Parmesan; cook in the oven as for Anna potatoes, and take care that the bottom be so well set as to prevent any of the juices of the joint from exuding and depositing on it.

Serve the dish as it stands.