200 g (8 oz) puff pastry
600 g (1 1/2 lb) fillet of lamb
2 tbsp lemon juice
1 large tin artichoke hearts
4 tbsp white wine
2 egg yolks
salt and pepper
600 g (1 1/2 lb) fillet of lamb
2 tbsp lemon juice
1 large tin artichoke hearts
4 tbsp white wine
2 egg yolks
salt and pepper
method
1. Slice and beat the lamb into thin escalopes.
2. Put them in a pan and just cover with water. Simmer until tender.
3. Drain and retain the stock.
4. Arrange the slices of lamb in alternating layers with the artichokes, seasoning each layer.
5. Moisten with a little of the stock.
6. Cover the deep pie dish with pastry.
7. Glaze and cook at 220°C, 425°F, mark 7 until the pastry is golden.
8. Make the sauce by beating together the egg yolks and lemon juice.
9. Warm the wine and add very gradually to the eggs and lemon juice, beating continuously.
10. Return to the pan and stir well.
11. Do not allow to boil once the eggs have been added.
12. Gently remove the pastry lid from the pie and cut it into triangles.
13. Pour the sauce over the lamb and arrange the triangles of pastry around the edges of the dish.
2. Put them in a pan and just cover with water. Simmer until tender.
3. Drain and retain the stock.
4. Arrange the slices of lamb in alternating layers with the artichokes, seasoning each layer.
5. Moisten with a little of the stock.
6. Cover the deep pie dish with pastry.
7. Glaze and cook at 220°C, 425°F, mark 7 until the pastry is golden.
8. Make the sauce by beating together the egg yolks and lemon juice.
9. Warm the wine and add very gradually to the eggs and lemon juice, beating continuously.
10. Return to the pan and stir well.
11. Do not allow to boil once the eggs have been added.
12. Gently remove the pastry lid from the pie and cut it into triangles.
13. Pour the sauce over the lamb and arrange the triangles of pastry around the edges of the dish.
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