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Blanquette Of Lamb

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Ingredients
  Lamb loin 2 Pound (Fleshy, Neck Or Breast)
  Onion 1 Large
  Bouquet garni To Taste
  Peppercorns 6
  Grated nutmeg 1 Pinch
  Stock/Water 1 Cup (16 tbs)
  Butter 1 1⁄2 Ounce
  Flour 1 Ounce
  Egg yolk 1
  Milk cream/Milk 2 Tablespoon
  Croutes of fried bread/Fleurons of pastry 1 Tablespoon (For Garnish)
  Button mushrooms 4 (For Garnish)
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb

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