Blanquette d’Agneau

Name: Blanquette d’Agneau
Yield: Serves 6
Ingredients: A bouquet garni; 2 carrots, peeled and sliced; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 lb/900 g boneless leg of lamb, trimmed and cut into 1 inch/2.5 cm cubes; 1 onion, peeled and stuck with a few cloves; 1 onion, peeled and stuck with a few cloves; ¼ pint/140 ml double cream; Juice of 1 lemon; 2 oz/56 g butter; 2 level tbsp flour; 8 oz/225 g mushrooms, sliced; 2 egg yolks

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

A blanquette is traditionally made with veal, but we can’t get veal in Skye so I make it with lamb.

Ingredients

2 lb/900 g boneless leg of lamb, trimmed and cut into 1 inch/2.5 cm cubes
1 onion, peeled and stuck with a f

Method

Put the lamb cubes in a saucepan and cover with cold water. Put the onion stuck with cloves, the sliced carrots, the bouquet garni and a little salt and black pepper in the saucepan and bring to the boil. Then simmer gently for 45 minutes, with the pan uncovered. Draw the pan off the heat and strain 1 pint/570 ml</