Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Lamb, cubed |
1 teaspoon | Salt |
8 \N | White peppercorns |
1 medium | Onion, diced |
1 medium | Leek, thinly sliced |
2 mediums | Carrots, diced |
½ medium | Celery root, diced |
½ ounce | Fresh dill |
2 tablespoons | Butter |
2 tablespoons | Flour |
2 cups | Lamb stock |
½ teaspoon | Lemon juice |
1 tablespoon | White vinegar |
2 teaspoons | Sugar |
½ cup | Heavy cream |
2 larges | Egg yolks |
\N \N | Salt and pepper, to taste |
3 tablespoons | Dill, finely chopped |
Place meat, 1 teaspoon salt, and peppercorns into a casserole dish. Add enough water to cover and bring to a boil. Skim off. Add vegetables and ½ ounce dill. Simmer for 30 minutes or until tender. Strain and boil stock down. Melt butter in a sauce pan. Stir in flour until smooth. Gradually add stock and bring to a boil. Boil three to five minutes. Add lemon juice, vinegar and sugar. In a separate pan, cook cream and egg yolks over low heat until thickened (do not boil). Remove from heat. Add salt, pepper and 3 tablespoons dill. Stir mixture into the sauce and serve with the lamb.
Posted to MC-Recipe Digest V1 #323 Recipe by: Sweden
From: gtg@... (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)