Blanquette d’Agneau

Name: Blanquette d’Agneau
Yield: Serves 4 to 6
Cuisine: France
Ingredients: freshly-grated nutmeg; 4 ounces cream; lemon juice; 2 tablespoons flour; 2 egg yolks; 12 button mushrooms, simmered in butter and lemon juice; 2 tablespoons butter; 12 button mushrooms, simmered in butter and lemon juice; 12 button mushrooms, simmered in butter and lemon juice; 1 bouquet garni (2 or 3 sprigs parsley, 1 sprig thyme, 1 bay leaf, 1 stalk celery); 12 button onions; 1 bouquet garni (2 or 3 sprigs parsley, 1 sprig thyme, 1 bay leaf, 1 stalk celery); 1 bouquet garni (2 or 3 sprigs parsley, 1 sprig thyme, 1 bay leaf, 1 stalk celery); 1 bouquet garni (2 or 3 sprigs parsley, 1 sprig thyme, 1 bay leaf, 1 stalk celery); 1 bouquet garni (2 or 3 sprigs parsley, 1 sprig thyme, 1 bay leaf, 1 stalk celery); 1 leek; 2 carrots; 1 Spanish onion, studded with a clove; 1 Spanish onion, studded with a clove; freshly-ground black pepper; 1 teaspoon salt; 1 quart veal stock (or stock and water); 1 quart veal stock (or stock and water); 2½ pounds shoulder or breast of lamb; 2½ pounds shoulder or breast of lamb

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2½ pounds shoulder or breast of lamb
1 quart veal stock (or stock and water)

Europe
France
Main course
Mediterranean

Method

Cut shoulder or breast of lamb, or a combination of the two, into small pieces, and let soak for 12 hours in cold water with a little lemon juice. Change water 2 or 3 times.

Place blanched lamb pieces in a deep flame-proof casserole with enough light veal stock (or stock and water) to cover, add salt and freshly-ground black pepper and bring to the boil. Remove any scum that forms on th