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Blanquette Of Lamb Gascony
Ingredients1 tablespoon Butter 2 lbs good lean stewing Lamb 1 cup finely diced Ham 2 Onions Bouquet Garni (Parsley Stalks, Thyme, Bay Leaf) 2 teaspoons Flour 2 Egg Yolks 2 teaspoons Lemon Juice |
MethodIn an iron casserole, heat 1 tablespoon butter and in it brown the lamb quickly. Cut into cubes. Add I cup of finely diced ham, 2 onions chopped, a bouquet garni, and boiling water to cover. Put the lid on the casserole and simmer for two hours. In a small bowl, blend 2 teaspoons of flour with 1/4 cup of the cooking liquid, add this to the stew and let it simmer another 1/2 hour. Shortly before serving-time, drain the cooking liquid into a bowl, discard the bouquet garni, and keep the meat hot in a covered dish. In a saucepan mix two egg yolks with two teaspoons of lemon juice, then stir in slowly two and a half cups of the hot stock. Reheat this sauce cautiously, stirring constantly. Do not let it boil. Keep heating until it is slightly thickened. Pour it over the lamb, and serve the blanquette with steamed new potatoes. |
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Blanquette with the addition of ham and no cream, mushrooms or button onions