Lamb Fricassée - Larousse Gastronomique

Lamb Fricassée - Larousse Gastronomique

Larousse Gastronomique is the world’s most famous culinary reference book. It was the vision of Prosper Montagne, a French chef who was responsible for the first edition published in Paris in 1938. His aims were to provide an overview of 20th centrury gastronomy and its history, as well as a source of reference on the more practical aspects of cookery. This Larousse recipe may leave you short on weights, but will deliver on technique and ingredients.

Serves 2

Preparation Method

Fry some pieces of lamb (400gm) (fillet, lean leg or shoulder) in butter without browning and season with salt and pepper. Sprinkle 2 tablespoons flour and stir over the heat. Add some white stock or consommé, and a bouquet garni and bring to the boil. Simmer with the lid on for 45-50 minutes. Fry some mushrooms in butter and glaze some button onions. Remove the lamb from the pan and keep warm, and stir in the onions and mushrooms into the pan juices. Take off the heat and add an egg yolk to thicken. Pour the sauce into a large heated dish, add the lamb and sprinkle with chopped parsley. Serve hot.