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Fries In Red Wine Sauce

Meat.World's picture
Ingredients
  Lamb fries 10 Ounce, slit, soaked, peeled and parboiled
  Dry red wine 3 Cup (48 tbs)
  Shallots 5 , finely chopped
  Bouquet garni 1
  Veal stock 1 Cup (16 tbs)
  Beurre maine 2 Tablespoon
  Butter 6 Tablespoon
  Chanterelles 1 3⁄4 Pound, quartered
  Salt To Taste
  Pepper To Taste
Directions

Heat the red wine in a saucepan with the sliced shallots and the bouquet garni.
Bring the wine to a boil, and reduce it over high heat until only about 1 cup [1/4 liter] is left.
Add the veal stock, bind the sauce with the beurre manie and simmer it for 20 minutes.
Melt 2 tablespoons [30 ml.] of the butter in a frying pan and saute the fries for five minutes until lightly browned, then drain them on absorbent paper towels.
Add another 2 tablespoons of butter to the pan and saute the chanterelles until they give up their juices.
Add the chopped shallot and strain in the red wine sauce.
Reduce the sauce over high heat until it is thick and syrupy.
Remove the sauce from the heat, stir in the rest of the butter and add the fries.
Season with salt and pepper.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Lamb
Servings: 
2

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