Yield: 6 Servings
|18||3 oz. pieces lamb tenderloin; pounded thin|
|1||Clove garlic; minced|
|1 cup||Lamb broth or beef bouillon|
|½ cup||Perigourdine sauce; see recipe|
Lightly flour the lamb. In a large skillet, melt the butter & cook until bubbling. Saute the lamb in the hot butter, without crowding, until rare.
Remove to a warm platter. Reduce heat. Add the garlic & shallot to the skillet and saute until soft, about 3 minutes. Add the chanterelles, broth & Perigourdine Sauce. Cook over high heat, stirring constantly until thickened & smooth, about 5 minutes. Return lamb to the pan to heat through. Serve meat with the sauce.
WINE: RUTHERFORD HILL CHARDONNAY 1979. EAST COLFAX, DENVER.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .