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Blanquette D'agneau
Ingredients2 1/2 lb Shoulder or Breast Of Lamb 1 quart Veal Stock (or stock and water) 1 teaspoon Salt Freshly ground Black Pepper 1 Spanish Onion studded with a clove 2 Carrots 1 Leek 1 Bouquet Garni (Parsley Stalks, Thyme, Bay Leaf) 12 Button Mushrooms simmered in butter and lemon juice 12 Button Onions 2 tablespoons Butter 2 tablespoons Flour 2 Egg Yolks 4 oz Cream Lemon Juice Freshly grated Nutmeg |
MethodCut shoulder or breast of lamb, or a combination of the two into one inch cubes, and let soak for 12 hours in cold water with a little lemon juice. Change water 2 or 3 times. Place the lamb pieces in a casserole with enough light veal stock (or stock and water) to cover, add salt and freshly ground black pepper and bring to the boil. Remove any scum that forms on the surface. Add onion stuck with clove, carrots, leek and bouquet garni. Cover casserole and simmer gently over a very low flame or in a low oven for one and a half hours or until tender. Cook button onions in a little water until just firm. Drain and keep warm. Simmer mushroom caps in a little butter and lemon juice and keep warm. Make a white roux by combining 2 tablespoons butter and 2 tablespoons flour in a saucepan. Add 1 pint of stock from the lamb and stir well over a high flame until sauce is smooth and creamy. Lower flame and simmer for 15 minutes, stirring from time to time. Remove saucepan from heat and finish sauce by stirring in egg yolks, cream and the juice of half a lemon. Drain lamb pieces from the remaining stock (removing bits of bone and fat which have separated from meat in cooking). Was the casserole, replace lamb pieces and strain sauce through a fine sieve over the meat. Stir mushroom caps and onions carefully into the blanquette; season with a little grated nutmeg and pepper and salt if required and keep warm in the oven with casserole covered until ready to serve. A little more fresh cream and a squeeze of lemon may be added just before serving. |
Remarks
Appeared on menu: Blanquette d'Agneau $4.60 (chunks of lamb blanched and cooked in a wine and vegetable stock)
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