Epigramme of Lamb a T Allemande

Ingredients

• breast of lamb
• a few cut vegetables
• season
• 2 yolks
• thickening of flour
• a little minced parsley

Method

1. 1

   Chop the lamb into strips, then into pieces of 3 or 4 ribs.

2. 2

   Wash and stew with vegetables and seasoning.

3. 3

   Remove meat when done, strain the liquor, add flour thickening and yolks after boiling.

4. 4

   Do not boil again.

5. 5

   Add minced parsley and pour sauce over meat.

6. 6

   Serve with a dumpling.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 230. The excerpt below is the record exactly as published.

pigramme of Lamb a T Alle- mande. ^ It is lamb stew with German dump- lings, Ailemande signifying Gernian. The sauce is light yellow, the dumplings raised with yeast and strained separ- ately. Chop the breast of lamb into strips, then into pieces of 3 or 4 ribs, wash, stew with a few cut vegetables and season. Take out the meat when done — which will be in less than an hour if young lamb, strain the liquor, add a thickening of flour and 2 yolks. Let the yolks be added after the tlour has boiled up in it and do not let boil again. Throw in a little minced j)arsle

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