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Removes or Releves: Soubise-larded

Carré de mouton à la Soubise-larded, braised, and served with Soubise sauce. au chevreuil-larded, soaked in marinade and braised; served with Chevreuil sauce and potatoes cut in little balls. If stewed prunes are substituted for the potatoes, it may be called à l'Allemande. à l'Algérienne-larded, soaked in marinade and roasted; served in brown sauce with some of the marinade and French plums.

Carrés de mouton à la légumière are two necks roasted, put together like a saddle, and the space between filled up with mashed potato, garnished with other vegetables.