Lamb Stew à l'Alemande

Ingredients

• 2Ys pounds lamb off the forequarter
• 2 even tablespoonfuls salt
• 1 even tablespoonful pepper
• 12 small white (or 4 medium-sized) onions
• 2 ounces butter
• 2 heaping tablespoonfuls flour
• 1 quart of the strained broth
• the yolks of 2 eggs
• Y^ cupful cream
• the juice of Y, lemon
• a little nutmeg

Method

1. 1

   Cut lamb into 2-inch pieces, place in a saucepan, cover with boiling water, let it remain for 2 minutes, then drain and plunge into cold water.

2. 2

   Return the meat to the saucepan, cover with fresh boiling water, add salt, pepper, and onions, cover and cook for 1 hour.

3. 3

   Melt butter in a saucepan, add flour, stir for 3 minutes, add strained broth, cook for 5 minutes.

4. 4

   Mix yolks of eggs with cream, add to the sauce, remove from fire, add lemon juice and nutmeg, arrange meat on a hot dish, pour sauce over and garnish with noodle timbales.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 205. The excerpt below is the record exactly as published.

2 even tablespoonfuls salt, 1 even teaspoonful pepper, 2 fine-cut onions, and cook 40 minutes ; then add 1 quart peeled potatoes ; when nearly done melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, cook a few minutes, add it to the stew, and cook till done ; serve on a warm dish. Lamb Stew i PAUemande. — Cut 2Ys pounds lamb off the fore- quarter into 2-inch pieces, place the meat in a saucepan, cover with boiling water, let it remain 2 minute^ ; then drain the meat on a sieve and plunge it instantly into cold water ; return the meat to the sauce- pan, cover with fresh boiling water, add 2 even tablespoonfuls salt, 1 even tablespoonful pepper, 12 small white (or 4 medium-sized) onions, cover and cook 1 hqur. Melt 2 ounces butter in a saucepan, add 2 heaping tablespoonfuls flour, stir 3 minutes ; add 1 quart of the strained broth, cook 5 minutes ; mix the yolks of 2 eggs with Y^ cup- ful cream, add it to the sauce ; remove from the fire ; add the juice of Y, lemon and a little nutmeg

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