Name: Blanquette of Lamb
Ingredients: 800 g Shoulder of lamb.; 50 g Flour.; 50 cl Double cream; (or creme fraiche).; 2 tb Groundnut oil.; (2 to 3); 1 Sprig thyme.; Salt; pepper.

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Campanile	4	servings

INGREDIENTS

800	g	Shoulder of lamb.
50	g	Flour.
50	cl	Double cream; (or creme fraiche).
2	tb	Groundnut oil.; (2 to 3)
1		Sprig thyme.
		Salt; pepper.

INSTRUCTIONS

1 Cut the meat into pieces. Heat the oil in a pan and fry the meat
with the sprig of thyme until golden. Sprinkle with the flour and
stir for a few minutes with a wooden spoon, then add water to cover
the meat. Season. Cover the pan. Cook for 1 hour over a medium heat,
adding more water if necessary.
2 When the pieces of meat are cooked, remove them from the pan, put
them on a serving dish and keep warm.
3 Reduce the cooking juices, remove from the heat and add the cream.
Stir well and pour over the meat. Serve hot.
Campanile tip:
For a thicker sauce, remove the pan from the heat and stir an egg
into the cream and cooking juices.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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