Cote D'agneau Braise, Champvalon: Partially Cook The Chops Both Sides, Lay Them In A Stew Pan On A Bed Of Raw Potatoes, Onion Rounds And Tomatoes, Season, Cover The Chops With Another Layer Of Vegetables, Moisten With White Stock And Complete Cooking.
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“Cote d'Agneau Braise, Champvalon: Partially cook the Chops both sides, lay them in a stew pan on a bed of raw potatoes, Onion rounds and Tomatoes, Season, cover the Chops with another layer of Vegetables, moisten with White Stock and complete cooking.”:
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