| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
French |
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
|
(3/4 to 1-lb.) racks of lamb |
| 5 |
tb |
Butter |
| 1 |
lb |
Fresh mushrooms; finely diced |
| 2 |
|
Shallots; finely chopped |
|
|
Salt and pepper to taste |
| 6 |
oz |
Puff pastry dough (see recipe) |
| 1 |
|
Egg |
| 1 |
tb |
Milk |
| 2 |
|
Shallots; chopped |
| 1 |
tb |
Butter |
| 3 |
c |
Brown sauce |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Madeira wine |
INSTRUCTIONS
MADEIRA SAUCE
Bone the lamb racks. Trim off any fat and membranous tissue. Melt 4 tbs.
butter in a large saute pan over high heat. Add lamb racks & sear on all
sides til browned. Remove from heat & refrigerate til cool. Melt remaining
butter & saute the mushrooms & shallots til tender. Season with salt &
pepper & allow to cool. Preheat oven to 375 F. Spread mushroom mixture over
cooled lamb racks. Roll out puff pastry dough very thinly. Cut into pieces
ample enough to wrap racks. Beat egg and milk together & brush again with
egg wash, taking care to seal edges with the wash. Bake in preheated oven
15 mins., or til nicely browned. Serve w/Madeira Sauce. MADEIRA SAUCE:
Saute shallots in butter til tender. Stir in brown sauce & simmer 15 mins.
Season w/salt & pepper, remove from heat. Stir in wine. (Brown sauce can
either be made from beef dripping or bought at gourmet store.)
THE CHAPARRAL
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT/MOULIN A VENT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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