Carré d'agneau Marly (Rack of Lamb with Mange-tout Peas)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 rack of lamb
- butter
- 10Q grammes butter (weight damaged in the scan)
- 500 grammes mange-tout peas
- a pinch of caster sugar
- salt
- 1 spoonful water
- repère paste
Instructions
- Colour the rack in butter.
- Put it in a terrine with the butter, the mange-tout peas broken into small lengths, the pinch of caster sugar, salt and the spoonful of water.
- Cover the utensil and seal the lid with a band of repère paste.
- Cook in a moderate oven for three quarters of an hour.
- Serve as it is.