Name: Lamb Stew with Beans and Lambs’ Trotters (Blanquette d’agneau aux haricots et aux pieds d’agneau)
Prep time: 12 h
Cook time: 3 h 30 min
Total time: 15 h 30 min
Yield: For five or six people
Cuisine: French
Ingredients: 2 lemons; 1 beef stock cube; 3 tablespoons Dijon mustard; 300 ml (½ pint) double cream; 1.5 kg (3¼ lb) boned shoulder of lamb; 2 onions; 3 lambs’ trotters; 400 g (14 oz) dried ‘flageolet’ beans; 4 egg yolks; 1 tablespoon chopped parsley; 20 g (⅔ oz) peppercorns; 1 leek; 1–2 cloves; salt, pepper; 6 carrots; 1 tablespoon flour; 3 little bouquets garnis, each made up of a sprig of thyme, 4 sprigs of parsley, a small stick of celery and a bayleaf tied with a thread; 1 tablespoon chopped chervil

Preparation info

For
five or six
people

Difficulty
Medium
Ready in
16 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1.5 kg (3¼ lb) boned shoulder of lamb
3 lambs’ trotters

Method

Twelve hours in advance

1 Soak the beans in plenty of cold water.

2 Trim as much fat as possible and cut the meat into large chunks, each one weighing about 40–50 g (about 1½ oz). Put the chunks into a bowl of iced water and chill in the refrigerator for 12 hours, changing the water once or twice. This process draws the blood out of the meat and whi