Les Amis d'Escoffier Society Boston, LTD.

Dedicated to Auguste Escoffier the King of Chefs

Lamb Recipe

2855 Carre d'Agneau Soubise

Season the prepared best end and fry it quickly in butter to a nice brown colour. Transfer it to a casserole and surround
with 300 g (11 oz) finely sliced onions, well blanched and lightly cooked in butter without colour. Cover with the lid and
place in the oven to cook.

When ready, remove the best end and keep warm. Add 1-,' dl (5 fl oz or 5/8 U.S. cup) boiling Sauce B�chamel to the onions, mix together then quickly pass the whole through a fine sieve. Reheat this Soubise and finish it with 50 g (2 oz) butter.

Place the best end in the centre of a suitable dish, surround with a cordon of light meat glaze and serve accompanied with the Soubise in a sauceboat.