Blanquette Of Lamb Recipe
Ingredients
| 2 lb. fleshy lamb-loin, neck or breast | ||
| Onion | 1 Large | |
| Bouquet garni | ||
| Peppercorns | 6 | |
| Pinch of grated nutmeg | ||
| Stock or water | ||
| Butter | 1 1/2 Ounce | |
| Flour | 1 Ounce | |
| Egg yolk | 1 | |
| 2 tablesp. cream or milk | ||
| Croutes of fried bread or fleur-ons of pastry | ||
| Button mushrooms | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut the meat into pieces about 2 in square and put into a stew-pan with salt, sliced onion, herbs, peppercorns and nutmeg.
Just cover with cold stock or water and simmer until tender—about 2 hr When the meat is cooked, melt the butter in a saucepan and stir in the flour.
Cook for a few minutes without browning.
Strain 1/2 pt liquor from the meat and add to the blended flour and butter.
Stir until boiling, then simmer for 3 min Beat together the egg yolk and cream and add to the sauce.
Stir and cook gently for a few minutes, do not allow to boil or it may curdle.
Correct the seasoning.
Arrange the meat on a hot dish, piling it high in the centre and strain the sauce over.
Garnish with neatly shaped croutes of fried bread or fleurons of pastry and grilled mushrooms.
Serve hot.
Just cover with cold stock or water and simmer until tender—about 2 hr When the meat is cooked, melt the butter in a saucepan and stir in the flour.
Cook for a few minutes without browning.
Strain 1/2 pt liquor from the meat and add to the blended flour and butter.
Stir until boiling, then simmer for 3 min Beat together the egg yolk and cream and add to the sauce.
Stir and cook gently for a few minutes, do not allow to boil or it may curdle.
Correct the seasoning.
Arrange the meat on a hot dish, piling it high in the centre and strain the sauce over.
Garnish with neatly shaped croutes of fried bread or fleurons of pastry and grilled mushrooms.
Serve hot.
Chef
