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Fricassée of Lamb (Fricassée d'Agneau)

Fricass©e may be finished with cream, creme fraiche or yogurt and egg yolk

ingredients

serves 10
1.5 kg shoulder of lamb
100 g butter
75 g flour
1.5 litres white stock
1 bouquet garni
200 ml cream mixed with 3 egg yolks
10 heart-shaped croutons
12 g chopped parsley
salt and pepper

method

1. Cut the boned meat into 2.5 cm cubes.

2. Heat the butter in a shallow pan, season the meat, add to the butter and cover with a lid. Allow to set without much coloration.

3. Sprinkle with the flour and stir gently with a wooden spatule to form a roux. Cook to a second stage roux and allow to cool.

4. Add the hot stock a little at a time until a light sauce consistency is reached.

5. Bring to the boil, skim, add the bouquet garni and seasoning, cover with a lid and place in the oven at 180°C for 1 hour until cooked.

6. Discard the bouquet garni, place the meat in a clean saucepan and keep it warm.

7. Whisk the liaison into the sauce and cook until it thickens but do not allow it to boil. Strain onto the meat and mix in gently.

8. Serve in an entree dish, dip the tips of the croutons in some of the sauce and then into chopped parsley, place upright around the meat and serve.

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