926. NECK OF LAMB, A LA REGENCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Prepare this in exactly the same way as directed for necks of mutton larded en claque-au-brisé (No. 611).
  2. When braized, glaze it nicely, and place it upon its dish.
  3. Garnish it with a white Toulouse ragout (No. 187), and serve.
  4. Note.—Necks of lamb prepared as the foregoing, may also be served with a Macédoine of vegetables, or a Jardinière.
Original Text
926. NECK OF LAMB, A LA REGENCE. PREPARE this in exactly the same way as directed for necks of mutton larded en claque-au-brisé (No. 611). When braized, glaze it nicely, and place it upon its dish, garnish it with a white Toulouse ragout (No. 187), and serve. Note.—Necks of lamb prepared as the foregoing, may also be served with a Macédoine of vegetables, or a Jardinière.
Notes
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