Lamb In Tarragon Sauce Recipe
One morsel of this Lamb In Tarragon Sauce and you are hooked to it forever. This Lamb In Tarragon Sauce is so tasty that I cannot resist serving it as a Main Dish often. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
2 1/2 lb. forequarter lamb
1 tsp. salt
2 oz. onions
2 oz. butter
1 oz. flour
1 1/2 gill sour cream
1 tbsp. sweet cream
1/2 oz. tarragon
Some tarragon vinegar
Yolk of one egg
Directions
Cut the lamb into large cubes, and cook together with the cleaned onions in 2 pt. of water, until tender.
Make a light roux with butter and flour, dilute it with a small amount of water, add to the meat and cook till meat is tender.
Mix the sour cream with finely chopped tarragon, some tarragon vinegar, yolk of egg and sweet cream; add to meat, taking care that the sauce should not boil after this.
Make a light roux with butter and flour, dilute it with a small amount of water, add to the meat and cook till meat is tender.
Mix the sour cream with finely chopped tarragon, some tarragon vinegar, yolk of egg and sweet cream; add to meat, taking care that the sauce should not boil after this.
