| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Seafood |
|
Yogurt, Eggs, Main course, Fish meat p |
4 |
Servings |
INGREDIENTS
|
|
Oil |
| 1 |
md |
Onion; sliced |
| 8 |
|
Lamb cutlets |
|
|
Salt and pepper |
| 1 1/4 |
c |
Beef stock |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 5/8 |
c |
Yogurt |
| 2 |
|
Egg yolks |
| 2 |
tb |
Capers |
|
|
Chopped parsley |
INSTRUCTIONS
Heat the oil, add the onion and cook until softened but not browned. Add
the cutlets and brown them. Drain off excess fat and season well. Add the
stock, bring to the boil and simmer for 30 minutes} or bake at 350F. Mix
the cornstarch with the water and add it to the pan. Stir over a gentle
heat to thicken the sauce. Mix the yogurt and egg yolks with the capers and
add them to the pan. Warm through on a gentle heat. Sprinkle with the
chopped parsley and serve immediately.
REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath)
Notes: Cover Photograph. Set oven: 180C / 350F / Gas 4
Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 14,
1998
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