Noisettes of lamb
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .