Lamb In Tarragon Sauce Recipe
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.
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