Blanquette of Lamb

Ingredients

• two shoulders of Lamb
• 1 teacupful of white wine
• one chopped onion
• three eggs that have been beaten
• a little flour
• salt
• pepper
• a few cloves
• a few peppercorns
• a few sprigs of parsley
• a bay-leaf
• a little nutmeg

Method

1. 1

   Remove the meat from the shoulders, cut into squares, and steep in water for an hour.

2. 2

   Put the meat in a stewpan with water or broth and white wine.

3. 3

   Strain the broth, fry the onion in butter, mix with the meat, and fry together.

4. 4

   Sprinkle in flour, salt, and pepper, and add broth to cover.

5. 5

   Add cloves, mushrooms, parsley, and bay-leaf.

6. 6

   Boil quickly for 10-12 minutes, then finish cooking on low heat.

7. 7

   Skim fat, stir in beaten eggs with milk, and thicken without boiling.

8. 8

   Serve with sauce and garnish with parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 205. The excerpt below is the record exactly as published.

Blanquette cf Lamb. — (1) Remove the meat from two shoulders of Lamb, cut it into moderate-sized squares, and steep them in water for one hour. Put the meat in a stewpan, cover it with a little water or broth and 1 teacupful of white wine. When the liquid boils, strain the broth through a sieve into a basin, and let it remain for a few minutes to settle. Put one chopped onion in a stewpan with a little butter, and fry till browned ; then mix the meat with it, and fry them together for a few minutes. Sprinkle in a little flour, pepper, and salt, and pour in gradually sufficient of the broth to reach the top of the meat ; add a few cloves and pepper- corns, some trimmings of mushrooms, a few sprigs of parsley, and a bay-leaf. Put the stewpan over the fire, and let the contents boil quickly for ten or twelve minutes, to reduce the liquor to one -fourth ; then move thef saucepan to the side of the fire, and finish cooking the meat. When done, skim the fat off the sauce, stir in three eggs that have been beaten with a little milk, and continue stirring over the fire till thick, taking care that it does not boil ; grate in a little nutmeg

Cook this with the app: pantry check, scaling, and the assistant.