1.5 kg cubes of stewing lamb
flour
75 ml olive oil
225 g chopped spring onions
5 sliced Belgian endives
225 g young broad beans
225 g shredded cos lettuce
2 litres white stock
bouquet garni
25 g chopped dill
seasoning
225 ml cream combined with 4 egg yolks and 50 ml lemon juice.
chopped fresh herbs
flour
75 ml olive oil
225 g chopped spring onions
5 sliced Belgian endives
225 g young broad beans
225 g shredded cos lettuce
2 litres white stock
bouquet garni
25 g chopped dill
seasoning
225 ml cream combined with 4 egg yolks and 50 ml lemon juice.
chopped fresh herbs
method
1. Pass 1.5 kg cubes of stewing lamb through flour and lightly fry in 75 ml olive oil.
2. Add 225 g chopped spring onions, 5 sliced Belgian endives, 225 g young broad beans in their pods and 225 g shredded cos lettuce and moisten with 2 litres white stock; add a bouquet garni, 25 g chopped dill and seasoning and simmer for 1 hour.
3. When cooked, discard the bouquet garni and finish the stew with a liaison of 225 ml cream combined with 4 egg yolks and 50 ml lemon juice. Serve sprinkled with chopped fresh herbs.
2. Add 225 g chopped spring onions, 5 sliced Belgian endives, 225 g young broad beans in their pods and 225 g shredded cos lettuce and moisten with 2 litres white stock; add a bouquet garni, 25 g chopped dill and seasoning and simmer for 1 hour.
3. When cooked, discard the bouquet garni and finish the stew with a liaison of 225 ml cream combined with 4 egg yolks and 50 ml lemon juice. Serve sprinkled with chopped fresh herbs.
serving amount
serves 10
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