Noisettes of lamb

Yield: 6 Servings

Measure Ingredient
½ cup Flour
18 3 oz. pieces lamb tenderloin; pounded thin
3 ounces Butter
1 Clove garlic; minced
1 Shallot; minced
6 Chanterelle mushrooms
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.

THE QUORUM

WINE: RUTHERFORD HILL CHARDONNAY 1979. EAST COLFAX, DENVER.

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes