Blanquette Of Lamb
|Lamb loin||2 Pound (Fleshy, Neck Or Breast)|
|Bouquet garni||To Taste|
|Grated nutmeg||1 Pinch|
|Stock/Water||1 Cup (16 tbs)|
|Butter||1 1⁄2 Ounce|
|Milk cream/Milk||2 Tablespoon|
|Croutes of fried bread/Fleurons of pastry||1 Tablespoon (For Garnish)|
|Button mushrooms||4 (For Garnish)|
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.